Spring spanakopita | Sainsbury`s Magazine

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 1 large fennel bulb, finely chopped
• 3 garlic cloves, finely chopped
• 2 x 170g bags watercress, rocket and spinach
• 1 x 260g bag spinach
• 1 x 250g tub ricotta
• 150g hard goats’ cheese (we used St Helen’s Farm), coarsely grated
• Freshly grated nutmeg
• 2 large eggs, lightly beaten
• 1 x 270g pack Jus-Rol filo pastry
• 75g butter, melted