• Olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 250g young spinach
  • 1 egg
  • 100g Gortnamona goat’s cheese
  • 150g Ricotta
  • 100g Feta cheese
  • ½ tsp freshly grated nutmeg
  • 4 sheets filo pastry
  • Salt & pepper to season


  1. Heat the oil in a large pan and try the onion and garlic for 10 minutes until soft but not coloured.
  2. Add the spinach and cook for 5 minutes, stirring all the time. Cool.
  3. Beat the egg with the ricotta and nutmeg and season.
  4. Stir in the Gortnamona & feta along with the spinach and onion.
  5. Heat the oven to 200C (180c fan assisted).
  6. Rub a little oil in a 20cm cake tin. Line with the filo sheets, leaving excess pastry overhanging and rubbing each sheet with a little oil.
  7. Spoon the cheese and spinach mixture into the tin.
  8. Bring the pastry up and over the top of the pie.
  9. Brush generously with oil.
  10. Bake for 25-30 minutes until golden brown and crisp.
  11. Serve warm or cold.

* This recipe has been adapted from one which featured in the Health & Living section of The Irish Independent on January 7th 2013.