Phyllo Pie With Spinach, Corn And Feta

• 1 lb frozen chopped spinach, thawed
• 15 oz can corn, drained
• 6 None spring onions, trimmed and sliced
• 6 oz Feta cheese, crumbled
• 14 oz Ricotta cheese
• 2 None large eggs, lightly beaten
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh dill
• 16 sheets phyllo pastry
• 4 tbsp butter, melted

1. Preheat the oven to 350u0b0F. Grease a 12 x 8 inch ovenproof dish or cake pan. For the filling, squeeze the excess moisture from the spinach and place in a large bowl with the corn, onion, cheeses, eggs and herbs. Season with salt and pepper.
2. To assemble, line the prepared dish with 8 sheets of pastry, letting it hang over the sides. Using half the butter, brush between each pastry layer. Spoon filling into the pastry and fold the pastry edges over. Stack on the remaining pastry, brushing with the remaining butter. Trim the edges and tuck the excess pastry into the sides of the dish. Bake for 40 mins, or until crisp and golden. Remove from the oven and cool for 10 mins before cutting. Serve warm or cold.

corn, spring onions, feta cheese, ricotta cheese, eggs, fresh mint, dill, pastry, butter

Taken from recipes-plus.com/api/v2.0/recipes/22573 (may not work)