Spanakopita (Greek Spinach Pie)

Method

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1. 1Wash and roughly chop the spinach. Wilt it in a large pot in its own water for 3-4 minutes, then drain and, once cool, squeeze out every drop of liquid with your hands.
2. 2Cook the onion and spring onions in 2 tbsp olive oil for 5-6 minutes until soft and glossy, then let cool.
3. 3In a bowl, mix the spinach, onions, dill, parsley, feta, eggs, pepper and nutmeg. Feta is salty, so taste before adding any salt.
4. 4Preheat the oven to 180 °C and oil a baking dish of about 25x35 cm. Keep the phyllo covered with a damp towel so it doesn't dry out.
5. 5Lay 6 sheets of phyllo in the dish, brushing each with oil and letting the edges hang over. Spread the filling evenly on top.
6. 6Fold the overhanging edges over the filling, then cover with the remaining 6 sheets, brushing oil between each. Oil the top sheet generously and tuck the edges down inside the dish.
7. 7With a sharp knife, score the top layers into squares down to the filling. Bake for 50-55 minutes, until deep golden and crisp.
8. 8Rest for 15 minutes, then cut along the scored lines. Serve warm or at room temperature.