This pie can be served on its own as a light meal or in smaller portions as a side dish.
- 1/2 cup unsalted butter, melted plus extra for greasing
2 tablespoons olive oil
2 medium onions, sliced
10 oz frozen spinach
6 sheets filo pastry (about 10 oz)
6 medium free-range eggs, beaten
Large pinch of grated nutmeg
3/4 cup grated Parmesan cheese
1/3 cup fresh, white breadcrumbs
7 oz feta cheese, crumbled
Freshly ground black pepper
Preheat the oven to 375°F. Butter a non-stick 24cm ovenproof pie dish.
Warm the olive oil in a medium pan over a medium heat. Cook the onions for 10-15 minutes, until they are slightly browned. Season with pepper and set aside to cool.
In a large pan saute half the spinach over a medium heat, for 2 minutes. Transfer to a colander and repeat with the remaining spinach.
Place a sheet of filo pastry in the pie dish, letting the edges hang over the side. Brush with melted butter and repeat with the remaining sheets to line the dish, reserving a little of the butter.
Squeeze the spinach to get rid of as much liquid as possible. In a bowl combine the spinach with the onions, eggs, nutmeg, Parmesan, breadcrumbs and feta. Put the mixture in the middle of the pastry and fold the edges over the top to seal in the filling.
Brush the top of the pie with the remaining melted butter and bake for 1 hour, until the top is golden and the filling set. Allow to cool before serving.