Oven on to 180ºC
Butter a 34 x 24 x 5cm baking dish
Prepare spinach according to my spinach instructions see link above
To a large pot add the oil and butter on medium high heat
1 tbls olive oil, 1 tbls butter
Add the onions and cook until soft and translucent for about 5 minutes.
200 g red onions
add the spring onion and garlic and stir for about a minute and switch off heat
130 g spring onions chopped finely, 10 g garlic chopped
Stir through the finely chopped spinach, lemon zest and about 1 tbls lemon juice.
800 g cooked and prepared spinach, 1/2 lemon juice and zest
Add the herbs and season to taste.
1 tsp dill, 16 mint leaves, 6 sprigs origanum, pinch nutmeg
Add the mozzarella, cheddar and feta and stir to ensure an even mix.
280 g mozzarella grated, 150 g cheddar grated, 220 g feta crumbled
In a separate bowl add the sour cream, cream, cream cheese and eggs. Using a stick blender blend together until just mixed
125 ml sour cream, 125 ml cream, 220 g cream cheese, 6 eggs
Add the cream mix to the cheese and spinach mix. Check Seasoning
Line the baking dish with the phyllo pastry reserving 2 sheets for the topping.
250 g phyllo pastry
Pour in the spinach, cheese and egg mix. Spread evenly over the phyllo casing. Roll up the overhanging phyllo to neaten the edges
Roll up the remaining 2 phyllo sheets tightly and slice into strips about 2mm in diameter. Lift the phyllo pastry strips separating it into individual strands resembling freshly made pasta linguine. Lightly drizzle with butter and pile on top of spinach pie. Cover with foil and bake in pre heated oven for 45 minutes. Remove foil and bake for a further 15-20 minutes until golden blonde.
Serve on a bed of rocket with thickly sliced fresh tomatoes and fresh origanum drizzled with sesame seeds, pomegranate jewels, olive oil and balsamic vinegar .
