By Vera Fourie
- Filo pastry
- 750g Spinach
- 2 Eggs
- 25g Feta cheese
- Olive Oil
- 220ml Water
Cut the spinach roughly and place in a large mixing bowl before adding the eggs and crumbling in the cheese. Mix it thoroughly, ensuring all ingredients are covered with the egg and cheese, and set to one side.
Place about four filo pastry sheets, one on top of the other, in a large baking tray, first brushing each sheet with oil. Spread the filling evenly over the filo sheets.
Place another four sheets of filo pastry on top of the filling, and fold the edges neatly. Then bake in an oven at 180 °C until golden brown.
Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the spinach pie with two tea towels and leave to stand for one hour before serving.
You can replace spinach with large amounts of fresh basil and parsley, finely chopped.