2 tablespoons olive oil
1 Large onion, finely chopped
1 kg fresh spinach, washed or 500g frozen spinach, thawed
4 Tablespoons chopped flat leaf parsley
2 Tablespoons of chopped fresh dill
3 Eggs, beaten
200g Feta cheese
Salt and pepper
225g Filo pastry
1) To make the filling heat the oil in a saucepan, add the onion and fry until softened.Add the spinach (if using fresh spinach just shake the water off and add to the pan, if frozen just add to the pan when thawed, cook for 2 -5 minutes. Remove from heat and cool.
2)When the mixture has cooled, add the parsley, dill and eggs, crumble in the feta season well with sakt and pepper and mix well.
3)Melt the butter and use a little to grease a deep 30cm x 20 cm baking tin. Cut the pastry sheets in half widthways.
Take one sheet of pastry and use it to line the base and sides of the pan. Brush the p[stry with a little of the melted butter. Repeat until you have half the sheets in the pan, brushing each one with butter.
4) Spread the filling over the pastry in the pan then top with the remaining pastry sheets, brushing each one with melted butter and tucking down the edges to seal the filling. Using a sharp knifen score the top couple of layers of the pastry into 6 squares.
5) Bake in a pre-heated oven, 190 degrees C/375 F for about 40 minutes until golden brown. Serve hot or cold.