Ingredients:

• 30g butter, melted

• 10 cubes of frozen spinach, thawed (or if you’re impatient like me, heat it in a pan to quicken the thawing process)

• 150g of Ricotta

• 80g of Feta (half for the filling, the other half to crumble on top of the pie)

• 3 sheets of frozen Phyllo pastry (brought to room temperature)

• 1 egg

• Tiny pinch of salt and pepper

Method:

1. First, pre-heat oven to 190-200C.
2. Heat pan (one that’s safe to use in the oven / a cast iron) melt butter and place it in a bowl.
3. Using the same hot pan, thaw the frozen spinach. Once the spinach is ready, place it in a separate bowl to cool. Wipe your pan clean.
4. To the cooled spinach, add ricotta, feta, egg, a tiny pinch of salt and pepper. Mix well. Set aside.
5. Using a pastry brush, brush the pan with melted better. Line the pan with one phyllo sheet, brush the bottom and sides with melted butter. Continue with the second and third sheet. Once that’s done, add the spinach filling. Spread it evenly before folding in the layers of phyllo that were hanging off the pan. Brush generously with more butter. Top the pie with crumbled feta and a sprinkling of crushed black pepper.
6. Into the oven for about 40 minutes or till filling gets puffy, phyllo crust is crispy and golden brown.