What you need
1 onion , halved and sliced
2 leeks sliced
4 tbl Olive oil
2 garlic cloves , crushed
500g ricotta cheese – drained well
grating nutmeg
200g feta cheese , cumbled or grated
4 eggs , beaten
6 large sheets filo pastry
What to do
Heat the oven to 200C.
Sautee the onion and leek in the olive oil until
soft and turning golden. Add the garlic and cook for a couple of minutes. Cool
In a bowl place ricotta, add the onion and leek
mixture along with the nutmeg, feta, eggs and season.
Melt 30g more butter, and butter a non-stick frypan
or cake tin, about 20-22cm. Put the first sheet of filo in the tin and brush
with butter, letting the excess hang over the sides. Keep going with the rest
of the sheets, turning a little before adding each additional pastry sheet and
brushing all over with butter. When all the pastry is used up, tip in the
filling and fold over the excess pastry to cover. Butter the top then bake in
the oven for about 20-30 minutes until the filo is crisp and golden.
Leave for 5 minutes before turning out and cutting
into wedges to serve.
