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Spinach and cheese pastry (Spanakopita)
Vegetable ribbon salad with lemon, dill, feta and toasted pinenuts
Olive oil, for frying
1 red onion, finely chopped
3 scallions, thinly sliced
2 garlic cloves, minced
1/4 cup (60 milliliters) pine nuts
4 cups (900 grams) baby spinach
3/4 cup (180 milliliters) fresh dill, minced
1/2 cup (120 ml) ricotta
1 cup (240 milliliters) feta cheese, crumbled
2 eggs, beaten
Salt and fresh ground pepper to taste
450 grams phyllo pastry
Olive oil, for brushing pastry
Preheat oven to 375F (190C).
Lay phyllo pastry sheets out on a damp tea towel, placing another damp towel on top to cover.
Drizzle olive oil into saucepan and heat. Put garlic, red onion, and scallion into pan and sauté.
Add pine nuts and stir to coat in oil.
Mix in spinach and cook until wilted.
Take pan off the heat and pour mixture into a bowl.
Once cooled, add dill to bowl.
Spoon in crumbled feta cheese and ricotta. Stir to combine.
Crack eggs into a small bowl and whisk. Pour eggs into bowl with spinach and cheese mixture.
Stir until well mixed.
Season with salt and pepper.
Brush and spray baking sheet with olive oil.
Brush or spray phyllo layer with olive oil. Add another layer of phyllo on top and spray with oil.
Fold the phyllo sheets in half lengthwise so it is a large rectangle.
Slice the rectangle in half widthwise.
Spoon some spinach and cheese mixture onto the bottom corner of one of the rectangles and fold phyllo over top lengthwise, so it is a long thin rectangle.
Fold the filling into a triangle.
Bake in the oven 40-45 minutes or until golden brown.
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