Serves 6-8
– 3 bunches English spinach, stalks removed
– 1 bunch dill, washed and flicked dry
– 1 bunch mint, washed and flicked dry
– 1 bunch continental parsley, washed and flicked dry
– 200g fetta, diced or crumbled
– 1/2 bunch green onions, finely sliced
– nutmeg, pepper, salt
– 7 eggs
– 1 packet filo pastry, thawed to room temperature
– 100-150g butter, melted
Preheat the oven to 180C. Butter a 30 x 20 x 5cm deep baking dish or tray.
Wash the spinach well, and then force it into a very large saucepan. Pop the lid on and, over a gentle heat, let the spinach wilt in the water left from the washing. Let it cool and then squeeze, and squeeze, and squeeze the water out of it. (Is that really all you have left of all that spinach? My goodness.)
Chop the spinach and put it into a big bowl. Coarsely chop the mint and parsley leaves and the dill, and throw them in too. Add the fetta, the green onion, a good grating of nutmeg, salt and freshly ground pepper. Mix that all together and then, finally, add the eggs and stir.
Now take your baking dish and lay a sheet of filo over the bottom. Let it come up the sides a little if it shows a tendency to do so, but fold it over to make it more or less fit. Lightly butter this sheet and repeat the process until you have about 8 layers.
Spread the spinach mixture over the pastry layers and press it down evenly. Then add another 8 layers of filo, buttering as you go.
Butter the top layer more generously. Then cut a pattern of large squares or diamonds through the top layers of pastry only, and sprinkle with a little water.
Bake for 35 minutes or until it is beautifully golden and a little puffy (like a starlet who has just renewed her acquaintance with carbohydrates).
Serve warm with lemon wedges for squeezing. This still will taste yummy the next day.