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These make a great afternon snack for the kids.
Preheat oven to 180°C (350°F).
Brush each filo sheet with butter and place one on top of the other.
Cut the stack of pastry sheets in half so you have 2 rectangles and place on baking trays lined with non-stick baking paper.
Squeeze the excess liquid from the spinach and place in a bowl with the ricotta, eggs, parmesan, mint, salt and pepper and mix to combine.
Divide the filling between the two pastries leaving a 5cm border.
Fold over the pastry edges to form a border.
Sprinkle the filling with feta.
Bake for 35 minutes or until pastry is golden and filling has set.
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