Spanakopita for $2.45 per serve

1. Preheat oven to a moderate, 180°C 180°C.
   
   
2. Heat 1 tablespoon olive oil in large saucepan on medium. Saute 1 large finely sliced onion and 2 chopped cloves garlic 2-3 minutes, until onion is tender.
   
   
3. Add 2 large bunches English spinach, 4 finely sliced green onions and ¼ cup chopped parsley. Cook, stirring, 1 minute until wilted. Cool.
   
   
4. Combine 200g fresh ricotta, 100g crumbled feta, 1 lightly beaten egg and pinch ground nutmeg in bowl. Stir in spinach mixture.
   
   
5. Layer 4 sheets filo, spraying each lightly with oil. Cut stack into quarters. Repeat with another 4 sheets filo. Line 4 x 15cm round, shallow baking dishes with half pastry stacks.
   
   
6. Spoon spinach mixture over, top with remaining stacks, spray lightly with oil and bake in oven for 25-30 minutes until golden. Top with extra parsley.