INGREDIENTS
250 g
Baby spinach
2
Garlic cloves
1
Small bunch Parsley, fresh
2
Eggs, medium free-range
200 g
Peppers, roasted
50 g
Pine nuts, toasted
10
Filo pastry sheets
1/2
Zest of 1 lemon and juice of
50 g
Butter
225 g
Feta
250 g
Ricotta
Ingredient ending