1 large onion, finely chopped
1 tbsp olive oil
Few large bunches of spinach chopped
1 head of broccoli, chopped into florets
1/2 cup mixed fresh herbs – parsley, thyme, mint
1 pinch of ground nutmeg
Salt and pepper
125 gr feta, crumbled
125 gr ricotta cheese or cottage cheese
75 gr cheddar cheese, grated
12 sheets filo pastry
120 gr butter, melted
1 tsp sesame seeds
Preheat oven to 180ºC. Grease a baking dish a bit smaller than a sheet of pastry. In a pan, pour some olive oil and sauté the onion until soft. Add the greens, then cook until the spinach is wilted and the broccoli soft. Drain any excess liquid off. In a large bowl, beat the eggs, adding the mixed herbs, nutmeg, salt and pepper. Stir in the three cheeses and cooled vegetables. Line your baking dish sides and bottom with 6 sheets of pastry, brushing each with the melted butter as you layer.
Tip the filling in and top with the remaining 6 sheets of pastry, buttering each as you go. Tuck the edges in using a blunt knife, brush the top with butter and sprinkle over the sesame seeds. Bake for 45-60 minutes or until the pastry gets a lovely golden brown colour. Cool for 10 minutes before serving with a salad.