Spinach and cheese are a fantastic combination. This little number will have your taste buds dancing for a week. Sometimes Feta cheese really takes the breath away. 

460g/1lb packet filo pastry
900g/2lbs fresh spinach
3 tbsps olive oil
2 onions, finely chopped
2 tbsps chopped fresh dill
3 eggs, lightly beaten
salt
ground black pepper
225g/80z feta cheese, crumbled
120g/4oz butter, melted 

1. Unfold the filo pastry on a flat surface and cut it to fit the size of the baking dish to be used. Keep the filo covered with a damp tea-towel to prevent it from drying out.

2. Tear the stalks off the spinach and wash the leaves well. Shred the leaves with a sharp knife.

3. Heat the oil in a large frying pan and cook the onions until soft. Add the spinach and stir over a medium heat for about 5 minutes. Turn up the heat to evaporate any moisture.

4. Allow the spinach and onions to cool. Mix in the dill, eggs, salt, pepper and cheese.

5. Brush the baking dish on the bottom and sides with some of the melted butter. Brush the top of a sheet of the filo pastry with butter and place it in the dish. Butter another sheet and place that on top of the first. Repeat to make 8 layers of filo.

6. Spread on the filling and cover the top with 6 or 7 layers of the filo, brushing each layer with melted butter. Butter the top layer well and score the pie in square or oblong shapes. Do not cut through to the bottom layer.

7. Sprinkle with a little water and bake in an over preheated to 190C/375F/Gas Mark 5 for 40 minutes or until crisp and golden.

8. Leave the pie to stand for about 10 minutes and then cut through the scoring completely to the bottom layer. Lift out the pieces to a serving dish.

---