Spinach and feta filling

600g spinach
200g Danish feta
1 tbsp butter
1 tbsp sunflower oil
2 onions, chopped
4 cloves garlic, finely chopped
200g ricotta
2 eggs, beaten
freshly grated nutmeg
sea salt flakes and freshly ground black pepper

1 Shred the spinach, sprinkle with salt and leave to drain in a colander for half an hour. Rinse and dry well using a clean tea towel.
2 Heat the butter and sunflower oil in a medium pot over medium heat and sweat the onions.
3 Add the garlic and the drained spinach. Cook until the spinach has wilted and most of the liquid has evaporated. Remove from heat.
4 Crumble in ricotta and feta. Stir through the eggs.
5 Season with nutmeg and pepper and divide the mixture into two portions.

NB: Use the mixture within 24 hours of making it as raw egg and spinach can’t be kept for long.