Spinach Pie

Ingredients:

• 1 kilo (2 pounds) fresh spinach, roughly chopped
• 1 bunch parsley, finely chopped
• 1 bunch fresh mint, finely chopped
• 7-8 spring onions, finely sliced
• 1 kilo (2 pounds) feta cheese, massed with fork or grated if hard
• 2 eggs, beaten
• 1 tsp pepper
• 1 tsp powder nutmeg
• 1/2 tsp salt (careful if feta cheese is salty)

For the phyllo pastry

• 1 packet (1/2 kilo - 1 pound) store bought phyllo pastry

• 4 tbsp extra virgin olive oil

Place spinach and aromatic herbs in a large bowl. Season. Squeeze with hands to remove excess liquids. Drain.
Add feta cheese, beaten eggs and spices. Brush with oil a 30 cm. (11 1/2 inch) diametre high baking dish.
Divide phyllo sheets in two parts. Line one sheet flat in the bottom of the baking dish and fold it up on the sides. Repeat until 4-5 sheets are used, brushing each one as it is added.
Add the filling. Trim the edges of the pastry, sticking out around the dish with a sharp knife.
Cover with the rest of the phyllo sheets, brushing each one with oil. Cut the pastry in diagonal parallel lines, about 4 cm. (1 1/3 inch) apart and then cut it across to form diamond shapes.
Bake in preheated oven at 180°C (350°F) for 50-60 minutes. Serve warm or at room temperature.

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