Ingredients

• Fresh spinach 1 kg
• Olive oil 150 ml
• Onion, chopped 1 medium (150 g)
• Green onions, sliced 6 (90 g)
• Feta 300 g
• Eggs 3 large
• Fresh dill 20 g
• Fresh parsley 20 g
• Black pepper 1/2 tsp
• Phyllo pastry sheets 450 g

Instructions

1. 1

   Wash the spinach and wilt it in batches in a large covered pot over medium heat for 2-3 minutes. Cool it, squeeze out as much liquid as possible and chop it.

2. 2

   Heat 2 tbsp of the olive oil in a frying pan and cook the onion and green onions over medium heat for 6-8 minutes, until soft.

3. 3

   Beat the eggs in a large bowl, then mix in the spinach, onions, crumbled feta, chopped dill and parsley and the pepper.

4. 4

   Heat the oven to 180C and brush a 23 x 33 cm baking dish with oil. Lay in half of the phyllo sheets one at a time, brushing each sheet with oil.

5. 5

   Spread the filling evenly, cover with the remaining sheets, brushing each with oil, and tuck in the edges.

6. 6

   Brush the top with oil and score it into 8 pieces with a sharp knife, cutting through the top layers only.

7. 7

   Bake for 45-50 minutes, until deep golden and crisp, then rest for 15 minutes before cutting through.