- 500g spinach
- A knob of butter
- 1 large onion, finely chopped
- 2 garlic cloves, chopped
- 200g feta, crumbled
- 4 tbsp pine nuts, toasted
- 3 large free-range eggs, beaten
- 4-6 filo pastry sheets
- ½ tsp caraway seeds
- A tomato and red onion salad, to serve
- Preheat the oven to 180°C/fan160°C/gas 4. Wilt the spinach in a large pan over a low heat. Allow to cool, then drain well, squeezing out the excess liquid with your hands.
- Melt a knob of butter in a frying pan and add the onion. Cook for 5 minutes, until soft. Stir in the garlic and cook for a further minute.
- Remove from the heat and add to a bowl with the spinac, feta, pine nuts and eggs. Mix together and season well. Spoon into the base of a 1-litre baking dish.
- Brush 4-6 filo pastry sheets with melted butter, lightly scrunch and lay over the spinach mixture. Sprinkle with ½ tsp caraway seeds and bake in the oven for 25-30 minutes, until the pastry is crisp and golden.
- Serve with a juicy tomato and red onion salad.
- Filo pastry comes in large packs and you often only need a few sheets, so buy it fresh, wrap it in cling film and freeze in about 10- or 20-sheet sections, then defrost as needed. Don’t always go for baby spinach, as it can be expensive. Trim the tougher stems from larger spinach leaves, and roughly chop before blanching.