• 2 tbsp Greek olive oil
• 1 bunch spring onions, trimmed and finely sliced
• 2 cloves garlic, crushed
• 450g/1lb washed and readyprepared young spinach leaves
• 4 large eggs, beaten
• 200g/7oz Greek feta cheese, crumbled
• 1 tsp freeze-dried oregano
• A large pinch of freshly grated nutmeg
• Finely grated zest of 1 lemon
• 75g/3oz butter, melted
• 4 large sheets of thin Greek-style filo pastry (about 225g/8oz)
• Salt and freshly ground black pepper
1. Preheat the oven to 190°C, 375°F, Gas 5.
2. Heat the oil in a large saucepan, add the spring onions and garlic and sauté for 2 minutes. Pile in the spinach, cover with a lid and cook for 3 minutes over a high heat or until the leaves are just wilted. Tip into a sieve and press out the excess moisture. Transfer to a large mixing bowl and stir in the eggs, feta, oregano, nutmeg, lemon zest, a little salt and plenty of freshly ground black pepper, mixing well.
3. Brush the inside of a 25x20cm/10x8in baking tin with melted butter. Carefully brush the filo pastry sheets all over with melted butter. Lay the first sheet of pastry in the tin, pressing it into the base and up the sides. Place the second sheet on top at 90°, making sure the pastry will overhang the tin. Repeat with the remaining 2 sheets of pastry.
4. Spoon the filling into the pastry-lined tin and level. Fold over the overlapping pastry, brushing with more butter as necessary. Brush the top with the remaining butter.
5. Bake in the preheated oven for 50-60 minutes until the pastry is golden brown and crisp. Remove from the oven and cover with a clean tea towel for 5 minutes to lightly soften the pastry before you mark it. With a sharp knife, mark the pie into 6 squares and leave to cool. Serve warm or cold.