Margaret Vickers
This recipe is based on one provided by Stephanie Alexander.

1 finely chopped onion

1 tablespoon olive oil

2 spring onions finely chopped

2 tablespoons fresh chopped mint

2 tablespoons chopped parsley

freshly grated nutmeg

500 gm washed and chopped silverbeet leaves (if you use some Malabar spinach, cooking and squeeze it out through a sieve or a tea towel in order to remove the excess liquid)

300 gm of cheese – about 150 gm ricotta (pour off any liquid), 100 gm Fetta and 50 gm Kasseri or Kefalatori. Crumble the Fetta, and grate the Kasseri

2 eggs

120 g unsalted butter melted

Filo pastry sheets


  1. Preheat oven to 180°
  2. Sauté onion until transparent.
  3. Add spring onion, mint, parsley, spinach/silverbeet, and nutmeg and cook until they are soft and there is no more liquid left in the pan.
  4. Tip the vegetable mixture into a colander, weight it down to press out any extra liquid
  5. Beat the egg is in a large bowl together with the cheeses, then add the cooled spinach mixture and mix altogether thoroughly
  6. Use a rectangular Pyrex dish: butter bottom and sides thoroughly.
  7. Cut the filo sheets to fit and place them in one at a time buttering each layer as you go. Five sheets will be sufficient. The sheets should come up the sides of the dish.
  8. Spoon the spinach and cheese mixture in, and smooth the top until it is even
  9. Place filo sheets on top of the mixture one at a time buttering each one until you have done six or seven sheets.
  10. You can crimp the pastry around the rim for decorative effect
  11. Score the pastry into squares but do not cut through to the bottom