Filling: Two bags of spinach, cleaned, blanched, finely chopped. Heat olive oil, add chopped red onion (half medium is enough), 1 clove of garlic, a big pinch of dry thyme, a palm full of dried oregano, some red chilli flakes, salt, pepper. Let cool. Add about a cup of ricotta, about a cup of feta, mix well and set aside. Thaw filo in the fridge overnight. Melt butter and mix some olive oil with it. now brush the bottom of the pan, add one layer, brush with butter, keep adding layers (around 8-10 layers). Spread the filling. Repeat 8-10 layers again. Brush with butter, score the top with a knife (to make slicing later easier) and bake in a 375 over for about 45-50 mins. Serve warm.
Slight variation on the filling: olive oil + chopped garlic + red chilli flakes + dried oregano + chopped onion + chopped green onion + baby spinach + chopped parsley + salt + pepper. Let the spinach cook, and then let the mixture cool. Now press with hands to remove liquid, and chop it on the chopping board. Now add two eggs + crumbled feta. I also did the filling in two layers, with the middle layer containing around 4 layers of the dough.
Slight variation on the filling: olive oil + chopped garlic + red chilli flakes + dried oregano + chopped onion + chopped green onion + baby spinach + chopped parsley + salt + pepper. Let the spinach cook, and then let the mixture cool. Now press with hands to remove liquid, and chop it on the chopping board. Now add two eggs + crumbled feta. I also did the filling in two layers, with the middle layer containing around 4 layers of the dough.
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