Cook Time 1 hour
1 tbsp extra virgin olive oil
1 onion, finely chopped
160g kalettes, roughly chopped
2 large handfuls of baby spinach
½ tsp dried oregano
150g crumbled feta
2 handfuls freshly grated parmesan
2 eggs, lightly beaten
3 sprigs of dill, finely chopped
8 sheets of fillo pastry
80g butter, melted
1 tbsp sesame seeds
Preheat oven to 180°C
Saute the onion in the olive oil until soft, then add kalettes and salt. Toss them for 3-4 minutes before adding the oregano and spinach. Toss together then turn off the heat and allow to cool.
In a large bowl, add the feta and parmesan to the ricotta. Add the beaten eggs along with dill and season with a pinch of salt. Mix through using a whisk.
Grease all sides of a square baking dish and line the base with baking paper. Working with one sheet of fillo at a time, brush melted butter onto the fillo. Fold the fillo in half, then place it in the dish so it overhangs, repeat with the remaining sheets until the dish is covered. Brush again with butter.
Add the cooled kalettes and spinach to the cheese mixture and fold together. Add to the fillo-lined baking dish and spread evenly to the edges. Fold the excess fillo on top of the mixture and press down to tuck it in. Brush extra butter over the top and sprinkle with sesame seeds.
Bake in the oven for 35-40 minutes until golden. Leave in the dish until cool enough to handle, then remove with a palette knife and slice into even portions.