Preheat oven to 180 C / Gas 4. Lightly oil a 23cm square baking tin.
Heat 3 tablespoons olive oil in a large frying pan over medium heat. Saute onion, spring onions and garlic until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta and feta. Stir in spinach mixture. Lay 1 sheet of filo in prepared baking tin, and brush lightly with olive oil. Lay another sheet of filo on top, brush with olive oil, and repeat process with two more sheets of filo. The sheets will overlap the tin. Spread spinach and cheese mixture into tin and fold overhanging filo over filling. Brush with oil, then layer remaining 4 sheets of filo, brushing each with oil. Tuck overhanging filo into tin to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown.
Serve as a nibble
To serve as a starter, nibble or as part of a meze spread, simply cut the spinach pie into smaller squares.
Very good recipe, we really enjoyed it. Tasted very authentic. The only issue is that the spinach creates so much water, so I would highly recommend straining it after it is cooked and before you bake it. - 30 Mar 2010
Not difficult to make but needs a few pots. One kilo of spinach needs a large ppot not a frying pan. Writer forgot to mention that spinach is made prediminantly of water and realeases much during cooking and to avoid a mushy pie you need to squeeze as much water as possible off the spinach once cooked. Personally i doubled the garlic. Also this pie requires the addition of a generous amount of salt and pepper I feel. - 24 Apr 2012