There are many ways to make spanakopita – but this is our family favourite.  Fani always made sure to come and pick some wild fennel leaves from my garden when she was making her version.  I find it a very flexible recipe – mix up the cheeses (except always use feta), use spinach or silverbeet or even frozen spinach, use less greens and more cheese – or more cheese and less greens – but the basic quantities and number of eggs remain the same.

Ingredients:

• 1 kg spinach or silverbeet (thick part of stems removed)
• olive oil
• 6-8 spring onions, chopped
• 200 – 400 g feta (more if not using other cheeses)
• 400g ricotta (optional)
• 3 tbspns parmesan or other sharp cheese
• cheddar (optional)
• danish feta (optional)
• parsley
• dill (optional)
• 4 eggs, lightly beaten
• nutmeg, freshly grated
• freshly ground pepper
• filo pastry
• sesame seeds (optional)
• extra olive oil

Method:

Wash spinach (or silverbeet leaves) carefully, then steam in a large pot until tender. Strain and squeeze dry and set aside to cool a little. Cook spring onions in a frying pan with a little oil until tender.  Add to cooked greens.  In a large bowl, crumble feta, add ricotta (if using), parmesan, (and cheddar or danish feta if using) and then add the spinach mixture.  Mix in lightly beaten eggs, nutmeg, and pepper.  No salt added as the feta is normally sufficiently salty.

Lightly oil and oven dish and then layer in 6-7 sheets of filo pastry, brushing each sheet lightly with oil before placing on the next one.  Add filling and spread evenly.  Finish pie with another 7-8 layers of filo, lightly brushed with oil in between each sheet.  Trim pastry, tucking down the filo into the pan all around.  Cut with a sharp pointy knife or scalpel into desired shape before cooking.  Sprinkle with water to stop it curling up.  Sesame seeds can be added on to the top layer before putting in a moderate oven for 40 minutes or until golden brown.