Spinach and Ricotta Filo Pie with Matariki 2009 Reserve Merlot Cabernet Sauvignon
Mild olive oil spray
1 medium Onion, finely chopped
2 Garlic cloves, peeled and crushed
250g Ricotta, drained
1/2 tsp freshly grated Nutmeg
100g Feta Cheese
4 sheets of Filo Pastry (each roughly 38cm x 30cm)
Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring and bubbling off any liquid. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C.
Spray a 20cm loose-based cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie (you can freeze the pie at this point if you like, cook it from frozen and make sure the centre is piping hot). Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Serve warm or cold.