Ingredients
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3 cups baby spinach
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1 leek, chopped
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5 garlic cloves, chopped
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1 bunch parsley, chopped
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5 slices bacon, diced
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1 tbsp. butter
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1 cup peas
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1 ½ cups ricotta
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1 cup feta, crumbled
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1 cup cheddar cheese, diced
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½ cup pinenuts
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3 eggs
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½ cup light Bulla cream
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1 packet Fillo pastry
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melted butter
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sesame seeds
Method
Method:
Heat ¼ cup of olive oil in a heavy based frying pan. Add leeks and sweat down for a few minutes. Season well. Add bacon and butter and cook for a further minute. Add peas and baby spinach. Remove the pan from the heat just as the spinach has begin to wilt. Set aside.
In a bowl, combine parsley, three cheeses, pine nuts and spring onion. Add eggs and cream and mix.
Add warm ingredients to cheese mixture. Combine well.
Transfer mixture into a prepared baking dish.
Place Fillo sheets on a clean work surface. Lay the pastry sheets on top of each other, brushing with melted butter between each layer. Cut into squares, approximately 10cm in size. Scrunch each square into a rough ball and place on top of the spinach mixture, arranging them in rough rows. Drizzle a with a little extra melted butter
Cook for 20 – 25 minutes in a preheated 180C oven or until fully set and pastry is golden. Stand for 5 minutes before serving.