This Greek Spinach Pie combines tangy feta cheese with Dill and Parsley and is wrapped in crisp filo pastry, before being baked in the oven until crisp.
Place the spinach in a large bowl and sprinkle with Salt. Leave the spinach to one side for 30 minutes. Rinse and squeeze out all of the excess liquid. Now mix the spinach with the Parsley, Dill and spring onions.
Heat a little oil and fry the onions until softened and they have turned dark brown. Toss with the spinach and stir in the cheese. Season with Black Pepper.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Grease a shallow baking tin with oil and line with 4-5 buttered pastry sheets, placed one on top of each other. Spoon the spinach and cheese mixture into the pastry case and level the surface.
Top with the remaining buttered pastry sheets. Tuck the edges of the pastry over and under the pie filling, making sure the mixture is completely covered.
Mark squares in the surface of the pastry and bake for 40 minutes. When the pie has cooked, score squares in the pie. Serve warm.