By Catherine Lee, 16 November 2011 –
350g feta, crumbled
1 bunch spring onions, chopped
handful dill, chopped
2 beaten eggs
1 pack filo pastry
Preheat the oven to 180C/gas 4. Cook the spinach in a closed pan over a low heat in the water that clings to it after it has been washed and drained. When wilted, remove from the heat, drain, cool, then squeeze out all the water between your palms. Chop. In a bowl, combine the spinach, feta, spring onion, dill and beaten egg. Season with pepper.
Grease a 30cm round baking dish and line with half the filo, brushing each sheet with butter. Add the filling, then top with filo, brushing each sheet with butter. Sprinkle water on top to stop the filo burning and bake for 45 minutes or until top is golden.
Serve hot or cold.