| 10 | eggs |
| 300 g | feta, crumbled |
| 300 g | ricotta |
| 6-8 | silverbeet leaves, stems removed, washed and choped |
| 6-8 | shallots, chopped finely, including green part |
| 1 tablespoon | vegetable oil |
| 1/2 cup | buttermilk |
| 2 | garlic cloves, crushed |
| pepper |
| 1 packet | filo pastry |
Preheat the oven to 180C. Butter a large baking dish.
Beat the eggs in a large bowl, then add the feta and ricotta and mix well. Add the silverbeet, shallots, oil, buttermilk and garlic and season to taste with pepper. Mix and set aside.
Line the baking dish with two sheets of filo pastry. Spoon in just enough of the spinach and egg mixture to coat the pastry. Put another sheet of pastry on top, wrinkling it up to fit in the dish, and then spread again with just enough mixture to cover. Repeat this till all the mixture is used (it normally takes about 7 layers for me).
Cover with another two sheets of filo and tuck in any overhanging edges. Moisten the top with buttermilk and bake for approximately 40 minutes. Serve warm.
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