"So I probably shouldn't have messed with it, but I did, because I'm a tinkerer. I wanted a lot of spring onions, you see, because, together, cooked green onions and spinach are a bittersweet fantastic dream, especially when they're tempered with some creamy ricotta. But then, to stop it from getting too sleepy, I escalated the fresh herbs, kept the sharp feta (I'm not a monster) and finished it with a fresh lemon and pine nut salsa."
"Put the pine nuts in a large frying pan, put over a medium heat and toast for about five minutes, tossing every minute or so, until golden all over. Tip the pine nuts into a bowl. Heat four tablespoons of oil in the same frying pan and, when hot, add all the spring onions, the minced garlic and a teaspoon of salt, and cook, stirring, for five minutes, until the onions have wilted and turned emerald green."
"Add the thawed spinach, cook for 10 minutes, until all the water has evaporated, then add the dill and cook for a further two minutes. Add the nutmeg, dried mint, lemon zest, feta and ricotta, cook for two minutes more, then take off the heat. Heat the oven to 200C (180C fan)/390F/gas 6. Lay a large sheet of baking paper (about 60cm across) on a worktop."
Spinach and feta galette blends thawed spinach with abundant sliced spring onions, minced garlic, dill, dried mint, nutmeg, lemon zest, crumbled feta and ricotta. Pine nuts are toasted separately and reserved. Spring onions and garlic are sautéed in olive oil until emerald, then spinach is added and cooked until dry before herbs and cheeses are mixed in and heated briefly. Filo sheets are layered and oiled to form a pastry base; nigella seeds and chopped parsley are used for topping. The galette is baked at 200C until golden, and served with a fresh lemon and pine nut salsa.
Read at www.theguardian.com
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