How to make
Melt the butter. Grease a baking pan and place a filo pastry sheet, so that it goes 1.6″ (4 cm) over the boarder of the baking pan.
Spread it with butter with the help of a brush. Put another filo pastry sheet on top, spread it again and so on, until you run out of filo pastry sheets.
Add the ricotta and 1.8 oz (50 g) of white cheese to the blanched spinach.
Season with a pinch of mint and a pinch of black pepper.
Pour the spinach over the filo pastry sheets and spread it out evenly. Make nests and put one yolk in each one.
Cover the arranged filo pastry pie with the edges of the filo pastry sheets.
Beat one egg with 2-3 tbsp. of oil and the crumbled white cheese.
Pour that over the spinach pie.
Bake the spring filo pastry pie with spinach and egg yolks at 360°F (180°C), until it is nicely browned.
Enjoy!
