Spinach and feta pastry

Ingredients

• 150 ml olive oil (approximately)
• 1 large onion, peeled and finely chopped
• 4 spring onions, trimmed and finely sliced
• 350 g fresh spinach leaves, washed and tough stalks removed
• 1 pack filo pastry, thawed if frozen
• 300 g feta cheese, drained
• 3 large free range eggs
• 120 ml double cream
• small bunch fresh dill, finely chopped
• small bunch fresh parsley, finely chopped
• 2–3 mint leaves, finely chopped
• milk for glazing
• 1 tbsp sesame seeds, for scattering
• salt and freshly ground black pepper

Method

1. Cook the onions in 2 tablespoons of the olive oil for 5 minutes. Add the spinach and cook for 12–15 minutes, until soft and its water has evaporated.
2. Heat the oven to 200°C (gas 6). Layer three oiled filo sheets in a lightly oiled 30 x 40cm deep tin, allowing the edges to overhang.
3. Add the spinach mixture and feta. Whisk the eggs with the cream, pour over and add the chopped herbs and seasoning. Mix lightly with a fork.
4. Fold in the overhanging pastry, add three more oiled filo sheets and tuck the edges in. Brush with milk, scatter with sesame seeds and prick the surface.
5. Bake for about 1 hour, covering loosely if it browns too fast. Rest beneath a clean tea towel for about 30 minutes.