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
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