Spanakopita

Wilt spinach in a large pan with a splash of water, then cool, squeeze out every drop of liquid and chop.

Heat olive oil and soften onion and scallions for 6 minutes. Cool slightly.

Mix squeezed spinach, soft onions, feta, ricotta, eggs, dill, parsley, nutmeg and black pepper. The feta is salty, so no added salt.

Heat the oven to 190 C. Brush a 23 x 33 cm baking dish with butter. Layer half of phyllo dough, brushing each sheet with butter and letting the edges hang over. Spread in spinach filling, fold in the edges, and top with the rest of the sheets, buttering each. Score the top into 8 pieces.

Bake assembled pie until deep golden and crisp, 45 to 50 minutes. Rest 15 minutes, then cut along the score lines.