1 teaspoon olive oil
4 shallots - thinly sliced
0.5 kgs fresh spinnach - cooked, drained and finely chopped
200 kgs feta cheese, crumbled
4 eggs - beaten (thou i use 2)
Handfull of chopped parsley
2 tablespoons freshly chopped dill
Black pepper
Up to 12 sheets freshly defrosted filo pastry
75 g melted butter

Heat the oil in a frying pan/wok with shallots until soft and golden
Preheat oven to 180 degrees
Mix the shallots with feta cheese and herbs and add pepper
Use 6 sheets of filo pastry to line a rectangular oiled shallow tray

Let the pastry overhang the sides, brushing each sheet with melted butter
(cover remaining filo with damp teatowel)

Spoon on the spinnach mixture and smooth evenly

Place remaining filo pastry sheets on top of the pie, brushing
each sheet with melted butter as before.

Lightly score the top of the pie with a diamond pattern
Using a sharp knife, cut away the overhanging pastry
Sprinkle with water to prevent edges burning
Bake in a preheated oven for ~40 minutes or until golden brown
Adjust for fan oven