- 10 fillo dough sheets
- 50g (1 ½ oz) melted butter
- filling
- 800g / 1 ¾ lb spinach, stems removed
- 2 teaspoons olive oil
- 1 chopped brown onion
- 250g (8oz) crumbled feta cheese
- 1 tablespoon chopped dill
- 4 eggs
- 1 cup (8fl oz) sour cream
- ¼ teaspoon freshly grated nutmeg
- salt and cracked black pepper
- Preheat oven to 350oF.
- Wash the spinach leaves and wilt in a large saucepan over medium heat. Transfer to a colander, press out the excess liquid, then chop.
- Place the olive oil in a frying pan over medium heat. Cook the onion for 4 minutes, or until soft.
- Brush a sheet of fillo with melted butter. Top with another sheet and brush with more butter. Repeat with remaining pastry sheets. Place pastry in a 22 cm (8 ½ in) square ovenproof dish, letting some of the fillo sheets overhang the edges and trim any excess.
- Combine the spinach, onion, feta, dill eggs, sour cream, nutmeg, salt and pepper and pour into the pastry case.
- Bake for 20 minutes or until golden. Serve warm or cold
