Ingredients

1 kilo baby spinach
1 brown onion
1 tbs olive oil
200 g ricotta
150 g Greek feta
3 eggs
12 sheets of filo pastry
100 g butter
I teaspoon sesame seeds

Method
Saute chopped spinach and onion with the oil on medium heat for about 10 minutes or until soft. Add the chopped spinach leaves and stir. Place the lid on to help the leaves collapse, stirring occasionally.
Tip cooked spinach and onion mixture into a colander to cool and drain any excess moisture.
While the spinach mix is cooling, place crumbled ricotta, feta and eggs into a large bowl and mix together. Season well with salt and pepper.
Preheat oven to 180°C. Brush a 2 1/2-litre baking dish with the melted butter. Lay one sheet of filo on base and sides and brush with butter. Repeat with 5 more sheets. Spread spinach and cheese mixture over top. Cover with remaining filo, brushing each sheet with the melted butter. Trim excess pastry with kitchen scissors and tuck edges into sides of dish. Brush top with butter, sprinkle with sesame seeds and score in diamond patterns.
Bake for 45 minutes or until golden. Rest for 10 minutes. Serve with a salad and enjoy!