Preheat oven to 180ºC (355ºF). Layer the filo sheets together,
brushing with the butter between each sheet. Trim to a 30cm x 20cm
rectangle. Line a 10cm x 20cm shallow ovenproof baking dish with the
filo sheets and top with the spinach, ricotta, feta and parmesan. Whisk
together the eggs, cream, chives, salt and pepper and pour over the
spinach mixture. Brush edges of pastry with remaining butter. Bake for
30 minutes or until egg is set and pastry is golden.
Recipe from
Donna Hay.