| 1. |
Preheat the oven to 200°C, gas mark 6. |
| 2. |
Heat 10g butter in a pan and sauté the salad onions for 1 minute. |
| 3. |
Add the spinach and cook until wilted. Drain in a sieve, squeezing out the liquid. |
| 4. |
Boil the peas for 2 minutes, then drain; refresh in cold water. |
| 5. |
Mix the ricotta and egg till smooth. |
| 6. |
Add the peas, spinach, lemon juice, nutmeg and season. |
| 7. |
Melt the remaining butter. |
| 8. |
Lay a filo pastry sheet on a baking tray and brush with butter. Bake for 20 minutes. Let cool slightly and serve with a salad. |
