Spinach, Feta and Ricotta in Phyllo

Ingredients

• 4 sheets phyllo pastry
• 3 tbsp melted butter
• 300 g baby spinach
• 2 tbsp olive oil
• 1 onion (finely chopped)
• 3 large cloves garlic (finely chopped)
• 1 cup crumbled ricotta
• 1 cup crumbled feta
• 1/4 cup parmesan
• 1/4 cup cheddar cheese
• 1 tspn chilli flakes
• 1 tspn Ina Parmaan garlic and herb seasoning
• pinch of nutmeg
• salt
• pepper

Instructions

1. 1

   Add the olive oil and onion to a pan and cook the onion until translucent. Add the garlic and sauté for a minute

2. 2

   Add the garlic and herb seasoning and chilli flakes. Add spinach and cook until just wilted. Sprinkle in a pinch of nutmeg. Season with a little salt and pepper and allow to cool

3. 3

   In a separate bowl mix all the cheese together and add it to the cooled spinach

4. 4

   Brush the phyllo pastry with butter and lay in the Bundt pan, 2 on each side of the pan

5. 5

   Fill it with the spinach filling. Cover the filling with the pastry, brush with more butter and bake at 180 degrees Celsius for 25 minutes or until pastry is golden brown. Allow the pastry to cool for 2 minutes turn it out onto a plate. Take another plate and place it on top. Remove the top plate and place the Bundt Pan over it. Turn it over, now the bottom will be on top. Bake in the oven for 5 minutes until it's nicely browned and crisp.