Recipe for 4 or 5 people medium-portions:
Spinach 500g, fresh or frozen
2 packets of feta (about 300-400gr)
Half a nutmeg (ground)
1 lemon (zest only)
Cayenne pepper (optional)
Pre-heat oven to 200.
In a large bowl, lightly beat the eggs and crumble in the feta. Meanwhile, lightly toast the pine nuts and add to the egg mixture. Also add the ground nutmeg, salt, pepper, dill and the lemon zest.
Wilt the spinach in a wok/frying pan with a little olive oil or knob of butter. Cook until all water is gone. If you’re using frozen spinach, you can also cook for 10 minutes then drain in a sieve (I highly recommend this, as otherwise the spanakopita will be too soggy).
Mix the cooked/drained spinach into the egg and feta mixture.
Layer an oven dish with up to 3 sheets of filo with some olive oil in between each sheet to bind them. Allow the pastry to fall over the side of the oven dish for a couple of inches.
Place the spinach and egg mixture on top of the filo pastry. Layer a couple of sheets of filo on top and drizzle some olive oil. Fold over the filo that is hanging over the dish from the bottom layers.
Cook in the oven for about 20 minutes or until the pastry is golden brown and the mixture has set (you can use a kebab stick to poke through the pie to see if the mixture is ready).