This doesn’t look like much but my god it was delicious - it was kinda my take on spanakopita. Recently I was in Byron bay Australia eating the freshest food available and my little cousins made spanakopita/spinach pie with mint and it was so good I had to make one similar
FILO/Phyllo pastry - 1 roll
4 tablespoons Parmesan
3-4 cups baby spinach
1/2 brown onion
3/4 tablespoon fresh chopped dill
3 Tablespoons salted melted butter
1/2 cup peas
400 grams Greek feta - crumbled
200 grams - fresh ricotta
1 tablespoon freshly chopped mint
Preheat oven to 400 (fahrenheit)
In a lined baking dish - (around 10x7)
Carefully lay 1 Filo/phyllo pastry slice then spread melted butter and add another one keep going until you have used almost have of the FILO pastry.
In a large separate bowl, chop finely- spinach, onion, mint, dill, garlic- combine together with a dash of olive oil and set aside
In a different bowl, using a fork blend the eggs together, add all the cheeses, and keep mixing with the fork, and some cracked pepper and chili (less than 1/4 teaspoon)
Once well combined add to the spinach mix, then mix in peas.
Lay some of the mixture onto the FILO pastry then repeats another layer of pastry and butter before spreading more mixture- keep doing this until the mixture is finished, then lay the remaining FILO pastry, spread the remaining butter on top and place in oven for 40mins or so - the too should be just turning golden.