Greek Spinach And Feta Filo Pie

Ingredients

• 7 ounces fresh spinach (around 5 cups (alternatively, use frozen: around 5 ounces/140 grams))
• 5 sundried tomatoes (chopped (optional), or 5 teaspoons of ready chopped from a jar)
• 1 bunch spring onions (optional (= salad onions or scallions (US), chopped) Use finely chopped ordinary onion as a substitute.)
• 5 ounces feta cheese (crumbled)
• 1 bunch parsley (fresh, chopped)
• 2 tablespoons dill (fresh & chopped (optional))
• 2 large eggs (lightly whisked)
• 5 sheets filo pastry (large)
• 3 tablespoons olive oil (for brushing over the pastry)
• 1/4 teaspoon pepper

Instructions

1. 1

   Preheat oven.: Pre-heat the oven to 355F / 180C.

2. 2

   Wilt spinach with boiling water, then squeeze out the water.: Pour boiling water over the spinach in a colander to wilt it, then squeeze out as much of the water as you can with the back of a spoon (and your hands!). Chop the spinach and put into a large bowl.

3. 3

   Add the rest of the filling ingredients.: Add the sundried tomatoes, salad onions, feta (crumbled), parsley, dill, eggs and pepper to the spinach and combine well. Set the filling aside.

4. 4

   Line springform pan with filo pastry, brushing each layer with olive oil.: Now prepare the pastry. Lightly brush or spray an 8 to 9" loose-bottomed baking pan with olive oil. Then drape a sheet of filo pastry in the centre of it at an angle, with about half of it hanging over the edge. Repeat with the other 4 sheets of pastry, rotating the pan as you go so that the whole of the bottom of the pan and the sides are covered with pastry. Brush lightly with olive oil between each layer.

5. 5

   Empty filling into the pan, then gather the pastry over the top, scrunching.: Tip the filling into the centre of the pan, on top of the pastry, then gather the overhanging pastry over the top of the pie, scrunching a little as you do. Brush a final layer of olive oil over the top.

6. 6

   Bake for 30 minutes and serve.: Bake for 30 minutes or until the pastry is golden and crispy. Serve immediately with a simple salad, and tzatziki if you like.