Spinach, Cheese And Olive Pie

• 4 oz baby spinach leaves
• 4 oz small sorrel leaves
• 1 tbsp butter
• 6 shallots
• freshly grated nutmeg
• 12 oz ricotta cheese
• 1/3 c. parmesan cheese
• 1/4 c chpped parsley
• 1/4 c chopped mint
• 1/2 c pitted olives
• 3 eggs lightly beaten
• 8 sheets filo pasty
• olive oil

1. Place spinach and sorrel in a fry pan over medium heat and stir until wilted, then drain well. Place butter in fry pan over medium heat. Add shallots and nutmeg to pan and cook for 2 min
2. Combine greens, ricotta, parmesan, parsley, mint, olives and eggs in a large bowl. Brush filo with a little olive oil and place sheets overlapping and overhanging around a large pie dish. Pour filing, fold over excess filo and bunch pasty to make a rim around the pie.
3. Bake at 350 for 35 min or until pie is set.
4. Pine nuts would be an optional (sprinkle on top before baking?)

baby spinach, sorrel leaves, butter, shallots, nutmeg, ricotta cheese, parmesan cheese, ubc, ubc, pitted olives, eggs, pasty, olive oil

Taken from www.epicurious.com/recipes/member/views/spinach-cheese-and-olive-pie-50025907 (may not work)