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29-12-2005
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Join Date: May 2005
Location: Sydney
Gender: femme
Posts: 1,638
spinich and ricotta slice
1 bunch english spinich, well-washed
150g fresh ricotta
50g feta
1/4 cup grated parmesan cheese
1/4 cup cream
2 large (or 3 small) eggs
1/2 level tspn nutmeg
2 tablespoons finely chopped chives(or shallots)
black pepper to taste
10 sheets filo pastry
melted butter or oil
sesame seeds

Trim away spinich stalks, put leaves in a saucepan, cover with cold water, add a pinch of salt and bring to the boil.Simmer for a few minutes (don't overcook the spinich - it should retain its bright green colour). Drain well then chop the finely and and squeeze with hands to remove the excess water!Put spinich in a mixing bowl, add ricotta, feta, parmesan, cream, eggs, nutmeg, chives. Season with a good pinch of salt and a generous quantity of freshly milled black pepper. Line a shalow tin (20cm square by 4cm deep) with glad bake allowing some of it to overlap the sides of the tin (for easy removal when cooked). cut sheets of filo into halves then stack together and keep moist between two tea towels. Line the cake tin with10 layers of lightly buttered(or oiled) filo. put in the filling and cover with remaining sheets of buttered filo. Tuck in the sides and sprinkle the top with sesame seeds. bake in a hot oven (200 degrees C) for 20-30 min, or until golden brown. Refridgerate, then cut into large squares and serve cold.
Note: spinich leaves could be substituted with 250g frozen spinich (thawed then squeezed to remove all excess liquid)

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