Spinach and three-cheese pie and conquering fears

I once watched an interview with Carrie Ann Moss, back when she was promoting "Red Planet", in which she said that wearing a space helmet for the film had been a very difficult thing since she was claustrophobic. She joked and said something like “one fear down, many more to go”.

Carrie Ann, my friend, I know the feeling: now that I’ve made a filo pie without tearing the bejeesus out of the pastry I’m ready to conquer another fear. Heights, maybe? ;)

Spinach and three-cheese pie
adapted from Modern Classics 1

5 sheets ready prepared filo pastry
3 ½ tablespoons (50g) unsalted butter, melted
1 bunch spinach, trimmed and blanched*
½ cup (100g) ricotta, crumbled
¼ cup (50g) feta, crumbled
¼ cup (20g) finely grated parmesan
3 eggs
½ cup (120ml) heavy cream
2 tablespoons chopped chives
salt and freshly ground black pepper

Preheat oven to 180°C/350°F. Lightly butter a 20x10cm (8x4in) shallow ovenproof baking dish**.
Layer one sheet of the filo pastry on a clean, dry surface (keep the other sheets covered with a clean, damp kitchen towel to keep them from drying out), forming a 30x20cm (12x8in) rectangle, brush with melted butter and cover with another sheet. Repeat the process until you used all the sheets. Line the prepared baking dish with the filo sheets. In a bowl, mix together the spinach, ricotta, feta and parmesan. Top the pastry with the cheese mixture. In the same bowl, whisk together the eggs, cream, chives, salt and pepper and pour over the spinach mixture. Brush edges of pastry with remaining butter. Bake for 30-40 minutes or until egg is set and pastry is golden.

* place the spinach leaves in a pan of boiling water for 5 seconds, remove with a slotted spoon and immediately soak in a bowl of ice water. Remove from the water and squeeze excess liquid.

** I used a 20x15cm (8x6in) baking dish

Serves 2