Serves 6

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large red onion (300g), finely chopped
• 350g baby spinach leaves
• 5 eggs, lightly beaten
• 350g jar marinated fetta in oil
• 125g butter
• 12 sheets filo pastry

Method

1. Preheat oven to 180 degrees. Lightly grease a 23cm springform pan
2. Heat oil in a large frying pan over high heat. Cook onion, stirring for 3 minutes or until softened. Add spinach leaves and cook for a further 4 minutes until leaves are wilted. Season well and cool slightly.
3. Stir egg into spinach mixture. Drain fetta and add to spinach mixture, breaking up pieces with a fork.
4. Melt butter in a small saucepan or microwave. Place 1 sheet of pastry on a clean work surface and lightly brush with melted butter. Repeat layering with 3 more sheets, brushing with butter in between. Place the filo stack into the pan, allowing the edges to overhang. On the work surface layer another 4 filo sheets, brushing with melted butter in between. Place the second filo stack into the pan, allowing edges to overhang in the spaces.
5. Carefully pour the spinach mixture into the pan. Brush any overhanging filo with melted butter and fold in to enclose. Layer and brush the remaining filo sheets with butter, then scrunch and place on top of the pie.
6. Bake the pie for 45 minutes until golden. Cool for 5 minutes before transferring to a board and cutting into wedges to serve.