Burek Me Spinaq

(alBanian Spinach pie)

From the kitchen of: Emma Aliaj inGredienTS

1 tbsp olive oil

300g fresh spinach leaves, roughly chopped.

3 spring onions, finely chopped.

3 garlic cloves, minced.

1 tsp lemon zest

150g feta, crumbled.

150g ricotta 2 eggs

1 tsp salt

1/4 tsp black pepper

1/3 cup butter, melted.

12 sheets fresh phyllo dough

direcTionS

1. Preheat oven to 350˚ and grease a 23cm round springform tin with butter. Add a tablespoon of oil to a frying pan over medium heat. Add in chopped spinach leaves. Saute for 5 minutes or until wilted down. Place into a colander and strain out any leftover liquid, then place spinach into a large mixing bowl.

2. To the bowl of wilted spinach, add spring onion, garlic, lemon zest, feta, ricotta, eggs, salt and pepper. Mix until well-combined.

3. Brush one sheet of filo pastry at a time with melted butter. Place into the bottom of the baking tin, allowing some of the pastry to hang over the edge. Repeat with five more sheets of filo, changing the direction in which you put the sheet in the tin each time to ensure even edges. Pour in spinach feta filling. Top with six more sheets of filo pastry, spreading with melted butter each time.

4. Tightly fold in the overhanging filo pastry to seal up the pie. Brush top with another layer of melted butter. Place in the oven and bake for 50 minutes or until golden brown on top. Remove from oven, leave to cool for 5 minutes before slicing up and serving.