Feta and Spinach Pie

 

Ingredients

 

Serve 6

• 4 scallions/spring onions, thinly sliced

• 3 tbsp extra-virgin olive oil

• 2lb/1 kg spinach, blanched and chopped

• salt and freshly ground black pepper to taste

• 8oz/250g feta cheese, diced

• 2oz/60g dill, finely chopped

• 2 eggs, lightly beaten

• 5 sheets frozen phyllo pastry, thawed

• 4 tbsp butter, melted

• 1 tbsp milk

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Method:

1. Preheat the oven to 400°F/200°C/gas 6.

2. Butter an 8 inch (20cm) square pan. Sauté the scallions in the oil in a large frying pan. Add the spinach and sauté for 5 minutes.

3. Place in a large bowl and add the Feta, dill and eggs. Season with salt and pepper.

4. Unfold or unroll one sheet of pastry and place in the pan. Mix the butter and milk in a small bowl and brush over the pastry.

5. Place another sheet of pastry on top and brush with butter and milk. Spoon the filling into the pan.

6. Top with the remaining three sheets of pastry, brushing each layer with butter and milk.

7. Cut the top of the pie with a knife. Brush with melted butter. Bake for 40 minutes, or until golden. Serve warm.