Spinach and feta filo pie (Spanakopita)

1. Wash the spinach, chop it roughly, rub with a little salt, leave for 10 minutes, then squeeze out the liquid firmly.

2. Chop the spring onions and dill and soften them in the olive oil for 3-4 minutes, then leave to cool.

3. Mix the spinach with the onion and dill, the crumbled feta, the beaten eggs and pepper – you usually don't need salt, as the feta is salty enough.

4. Butter a dish of about 25×35 cm and lay in half the filo sheets, brushing each one with melted butter, letting the edges hang over.

5. Spread the filling, fold the overhanging edges over it, then add the remaining sheets, also brushed with butter; score the top into portions with a sharp knife (only the top layers) and sprinkle with a little water.

6. Bake at 180 °C for 45-50 minutes until golden and crisp on top; rest for 15 minutes before cutting.

Tip: The key is well-squeezed spinach – if it stays wet, the bottom of the pastry won't be crisp. You can also use frozen spinach, just thaw it fully and wring it out.