Fresh Spinach Feta and Filo Pie

Method

• Pre-heat your oven to 200°C gas 6. 
• Gently whisk the eggs and ricotta, then add the feta and bring together with a fork.
• Add the marjoram and oregano and black pepper and mix well again.
• Place a wok on the stove and add 2 tbsp olive oil then add the spinach in small batches and cook down until all the spinach is wilts.
• Place into a colander and gently press out any excess moisture. The cool slightly.
• Once cooled add to the egg mixture and mix well, taste and add salt and pepper if needed, remembering that Feta is quite salty.
• Line a 23cm frying pan with baking parchment, and cut to fit allowing 2-3cm overlap over the edge of the pan.
• Oil well and then lay over a sheet of filo leaving the edges hanging well over the edge.
• Repeat with a further two layers and oil well in between.
• Spoon in the egg and spinach mixture and spread out evenly.
• Carefully fold over the filo to cover the egg mix. You may need to add a scrunched up sheet or two extra in the centre.
• Oil the top liberally and sprinkle with sea salt, cracked black pepper and paprika (not smoked) 
• Pop the pan into the pre heated oven and cook for 25-35 minutes, or until the egg mix is lightly cooked, but not souffled. The top will be nicely browned and crisp.
• Once cooked remove the pan from the oven and cool for 15 minutes so the egg sets nicely.
• Then lift out of the pan using the greaseproof.
• Cut and serve with sliced cucumber, fresh dill and thick yogurt salad.