This dish is a real ode to the allium family. It’s my interpretation of the traditional spanakopita that Mum would make for us all the time when we were growing up. Instead of spinach, I’ve made the onions the heroes of the pie. The combined flavours of onion, shallots and leek are delicious with the ricotta and feta. 1. Heat olive oil in a heavy-based saucepan over medium heat and add onion, garlic, shallot and leek, then stir for 5 minutes. Add thyme and bay leaves, then reduce heat to low and cook until caramelised, stirring frequently to prevent onions from catching, approximately 45 minutes. Remove from heat and set aside to cool. 2. Discard bay leaves and thyme sprigs. Add ricotta and feta cheese to onion mixture and mix well. 3. Preheat a fan-forced oven to 170°C. 4. Spray base of a large roasting pan (mine is 30 cm × 24 cm) with olive oil spray, then line base and sides with baking paper. Brush 1 sheet of filo pastry with clarified butter. Place in base of pan, trimming to fit. Repeat with 7 more sheets of filo so there are 8 layers of pastry. 5. Place half of the onion mixture evenly over filo. Place another 3 buttered sheets of filo pastry over onion mixture, trim to fit, then brush with clarified butter. Place remaining onion mixture evenly over filo. Place another 7 buttered sheets of filo pastry on top and trim to fit again. Brush top layer with clarified butter, then sprinkle with salt. Bake until golden brown, approximately 45 minutes. 6. Serve warm. If you wish to make this pie in advance it can be reheated in a 180°C (fan-forced) oven for 15 minutes.