Spinach, Egg and Cherry Tomato Pie
250g frozen spinach, thawed
1/3 cup finely chopped basil, plus extra small leaves to serve
750g fresh ricotta, crumbled
1 cup vintage cheddar cheese grated
10 sheets filo pastry
3 hard boiled eggs
cooking oil spray
150g cherry tomatoes, halved
Preheat oven to 180 degrees C fan forced. Grease a 26x20cm, 5cm-deep ovenproof dish. Using hands, squeeze excess liquid from spinach. Combine spinach, basil, ricotta and cheese in a bowl. Season.
Spray 4 sheets of filo with oil, then stack on top of each other. Use line base and sides of the prepared dish. Spoon cheese mixture over filo; level surface. Press egg, cut-side down, into the cheese mixture. Sprinkle evenly with tomato. Roll down overhanging filo around the edge of the pan to create a border. Loosely scrunch up the remaining filo sheets, one by one. Place on top of tomato to cover mixture. Spray liberally with oil. Bake for 25 minutes or until golden. Stand in the pan for 10 minutes. Serve sprinkled with extra basil.