Servings: 8

400g spinach 400g spinach
2 tablespoons extra-virgin olive oil 2 tablespoons extra-virgin olive oil
1 onion, thinly sliced 1 onion, thinly sliced
½ teaspoon ground allspice ½ teaspoon ground allspice
small bunch flatleaf parsley, finely chopped small bunch flatleaf parsley, finely chopped
small bunch fresh dill, roughly chopped small bunch fresh dill, roughly chopped
250g feta, crumbled 250g feta, crumbled
250g ricotta, drained and crumbled 250g ricotta, drained and crumbled
2x270g packs filo pastry (14 sheets total) 2x270g packs filo pastry (14 sheets total)
 
Butter mixture: subheading: Butter mixture:
100g unsalted butter, melted 100g unsalted butter, melted
1 medium egg, lightly beaten 1 medium egg, lightly beaten
100 ml sunflower oil 100 ml sunflower oil
100g greek yogurt 100g greek yogurt
 
equipment: subheading: equipment:
37cm x 25cm x 2cm deep oven dish or roasting tin and a pastry brush 37cm x 25cm x 2cm deep oven dish or roasting tin and a pastry brush

Microwave the spinach for 2 minutes on high, then put in a colander to drain. Use a wooden spoon to squeeze out the extra moisture, then roughly chop.
Heat the oil in a medium saucepan (one with a lid) over a medium-high heat. Add the onion and cook, stirring occasionally, for 10 minutes or until softened. Stir in the spinach, allspice, and herbs, then cook for a few minutes. Transfer the mixture to a baking tray and leave to cool completely. Once cooled, scatter over both cheeses and season to taste.
Heat the oven to 180°C/160°C Fan/gas 4. For the butter mixture, put the melted butter in a small mixing bowl, then whisk in the egg, oil, and Greek yogurt. Brush the base and sides of the dish/tin generously with the butter mixture.
Layer 2 sheets of filo lengthways to cover the base and short sides of the dish/tin, brushing each sheet of filo with the butter mixture as you go, then arrange 4 more sheets in the dish/tin to overlap the base and long sides. Finish by laying 1 more sheet of filo to cover the base.
Scatter half the spinach mixture over the filo, then layer 2 more sheets of filo on top, buttering liberally in between each layer. Spoon over the remaining 5 sheets of filo, buttering in between each layer as you go.
Butter the top layer, then fold in any overhanging pastry to enclose. Bake for 35 to 40 minutes or until golden brown, slightly puffed and the pastry is cooked through. Serve straightaway with salad and new potatoes.