spanakopita

method

• Preheat oven to 190°c.
• Heat 3 tablespoons olive oil in a large frying pan over a medium heat.
• Sauté onion, spring onions and garlic until soft and lightly browned.
• Stir in spinach and parsley, and continue to sauté until spinach is limp.
• Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, Glenisk yogurt and feta.
• Stir in spinach mixture.
• Cover filo stack with 2 overlapping sheets of cling film and then a dampened kitchen towel.
• Take 1 filo sheet from stack and arrange on a work surface with the long side nearest you (keeping remaining sheets covered) and brush with some butter.
• Top with another filo sheet and brush with more butter. 
• Cut buttered filo stack crosswise into 6  (roughly 12 x 23/4-inch) strips.
• Put a heaped teaspoon of filling into 1 corner of a strip on end nearest you.
• Fold corner of filo over to enclose filling and form a triangle
• . Continue folding strip (like a flag), maintaining triangle shape.
• Put triangle, seam side down, on a large baking sheet and brush  top with butter.
• Make more triangles in same manner, using all of the filo pastry.
• Bake triangles in middle of oven at 1850C for 20-25 minutes until golden brown.
• Transfer to a rack to cool slightly.