Spanakopita aka spinach pie

Serves 8

2 bunches (about 1.5 kg) spinach or silverbeet, trimmed and washed thoroughly
200g light fetta cheese, crumbled (can substitute for extra ricotta, or a light cottage cheese if desired)
250g light ricotta cheese
3 eggs, lightly beaten
2 tablespoons chopped dill
3 tablespoons chopped mint
4 thick shallots, sliced
20 sheets filo pastry
olive oil spray

Preheat oven to 180°C. Lightly grease a 20 x 30cm baking dish.

Place spinach in a bowl and sprinkle lightly with water and cover with plastic. Cook in the microwave for 10 minutes or until wilted (alternatively blanch in a pot of boiling water, or steam in a steamer). Cool slightly before squeezing out excess water and chopping roughly.

Combine spinach with remaining ingredients (except for filo and oil). Season well.

Place half the filo sheets in the bottom of the prepared pan, spraying with olive oil spray well in between. Place spinach mixture on top. Top with remaining filo.

Bake for 40 minutes or until golden. Let sit for 5 minutes before slicing.

Grublover comment
I have been making a big spinach pie each week and eating it for lunches. It is healthy, delicious and much more interesting than a sandwich. Best of all, you are less likely to get those nagging mid afternoon cravings where you head out for some chocolate.
The herbs are really important as they give it some extra flavour. Feel free to add more, or substitute for other herbs if you wish.