Spanakopita

I'm on a bit of a pie role at the moment... but I couldn't leave this one out! This is my version of Spanakopita, a greek spinach and feta pie. If you don't have any feta you could also use another white cheese such as ricotta, although it will have a different texture and taste. This pie is a bit dry on its own so goes well with a chunky red pepper and tomato sauce. Also, don't try reheating it in the microwave and the pastry goes all soggy. I find a metal pie dish gets better results with the pastry but you can use ceramic one too. This pie will feed about 4-5 people.

1 pack filo pastry
large bag spinach
1/2 pack feta cheese
2 tbsp cream (optional)
1 egg
1 onion (chopped)
salt/pepper
nutmeg
butter

Fry the onion and cool. Cut the feta into cubes and mix with the onions, beaten eggs and seasoning. You can also add the cream here if you like. Wilt the spinach and make sure it is drained of excess water. Cut up the spinach and mix it into the feta and egg mixture. Brush the pie dish with butter and line with two layers of filo pastry making sure the sheets overlap the edge of the dish. Pour in the filling and bring the flaps that overhang the dish back over to cover the filling. Use another sheet or so of pastry to cover the pie completely. You can crunch up the final sheets of pastry to make it make an uneven texture, this will make it more crunchy when cooked. Brush the pie with melted butter and bake at 200 degrees C for about 30-45 mins until the pastry is cooked and golden.