Asparagus filo pie
- 2 bunches asparagus, trimmed
- 1 bunch spring onions, trimmed and sliced
- 3 tbsp olive oil
- 180g bag baby spinach
- 50g unsalted butter, melted
- 270g pack Jus-Rol Filo Pastry Sheets
- 3 large free-range eggs
- 250g ricotta
- 200g feta, crumbled
- 100g pine nuts, toasted
- 1 lemon, zest of
- 1 tsp dried oregano
Pre-heat the oven to 190C/170C Fan/Gas 5. Cut the trimmed asparagus into short lengths. Add to a pan of simmering water and simmer for 3 minutes. Drain on kitchen paper.
Cook the spring onions in 1 tbsp of the oil in a frying pan until slightly softened. Add the spinach and stir until it wilts. Tip into a sieve and press with the back of a spoon to remove any excess water.
Melt the butter with the rest of the oil. Use some to lightly grease a small roasting tin or 30cm x 20cm ovenproof dish. Put one sheet of filo pastry in the bottom of the tin or dish and brush with the butter mixture. Cover with another 3 sheets of filo, brushing each sheet with butter mixture as you put them in.
Beat the eggs and, using a fork, mix together with the ricotta and feta. Add the asparagus, spinach mixture, pine nuts, zest and oregano. Season well. Add the mixture to the tin.
Cut the remaining sheets of filo in half. Brush with the remaining butter mixture, then scrunch the sheets up loosely and place on top of the dish, making sure it is completely covered.
Bake for 35-45 minutes or until the pastry is golden.