1 onion , halved and sliced
2 leeks sliced
4 tbl Olive oil
2 garlic cloves , crushed
500g ricotta cheese – drained well
200g feta cheese , cumbled or grated
4 eggs , beaten
6 large sheets filo pastry
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.