Spanikopita

I thought I would do a weekend post each Saturday or Sunday about what is growing in the garden and a recipe to show how I have used it.
There is very little vegetables growing in my vegetable garden at the moment other than silverbeet and parsley.
So the recipe this weekend is:

Spanakopita

Spanakopita is a traditional Greek dish using spinach or silver beet with cheese and herbs, enveloped by crispy, flaky filo pastry.

Ingredients (serves 6)

• 1/4 cup (60ml) olive oil
• 1 onion, finely chopped
• 1 bunch shallots (spring onions), finely chopped
• 2 garlic cloves, crushed
• 1.2kg baby spinach or silverbeet (I used silverbeet)
• 2 tbs chopped dill (no dill so used parsley from my garden)
• 250g feta cheese, crumbled
• 150g full-fat ricotta cheese (didn't have any ricotta so substituted tasty cheese)
• 3 tbs grated kefalotyri or parmesan cheese
• 4 eggs, lightly beaten
• 1/2 tsp grated nutmeg
• 12 sheets filo pastry
• 120g butter, melted

Method

1. Heat oil in a frypan, then add onion, shallots and garlic. Cook for 1 minute until softened, then add spinach and half the dill. (If using silverbeet, remove leaves, and chop before adding; discard stalks). Cook, stirring, over low heat for 1-2 minutes or until spinach has wilted. Drain in a colander and cool, then combine with cheeses, egg, nutmeg, salt and pepper.
   
2. Preheat oven to 180°C. Brush a 2 1/2-litre baking dish with butter. Lay one sheet of filo on base and sides and brush with butter. Repeat with 5 more sheets. Spread cheese/spinach mixture over top. Cover with remaining filo, brushing each sheet with butter. Trim excess pastry with kitchen scissors and tuck edges into sides of dish. Brush top with butter. 
   
3. Bake for 45 minutes or until golden. Rest for 10 minutes.

I sprinkled the top of the Spanakopuita with chai seeds as I had theses in the pantry.

What have you been cooking this weekend?