Spinach & feta filo pie

Ingredients

• 100g Pinenuts
• 5 Eggs
• 300g Feta cheese
• 50g Cheddar cheese
• a couple of pinches Dried oregano
• 1 Lemon
• a knob Butter
• 400g Prewashed baby spinach
• 1 x 270g pack Filo pastry
• a pinch Cayenne pepper
• ½ Whole nutmeg
• Olive oil
• Sea salt & black pepper

Method

1. 1Turn the oven on to 200C/400F/gas 6. Put a medium (approx 26cm) ovenproof frying pan on a medium heat. Put the pinenuts into the dry pan to toast, tossing occasionally, keeping an eye on them.
2. 2Crack 5 eggs into a mixing bowl and crumble in the feta. Grate in the Cheddar. Add a pinch of pepper, a couple of pinches of dried oregano, the zest of 1 lemon and a lug of olive oil. Once the nuts are light golden, add them to the egg mixture and mix well.
3. 3Put the empty frying pan back on the heat, add a little olive oil and a knob of butter and pile in half of the spinach. Gently push and move it around and add more as it wilts down, stirring frequently, until all the spinach is dense and wilted. Take off the heat, add the wilted spinach to the egg mixture and grate in ½ a nutmeg. Mix well.
4. 4Lay a large sheet of greaseproof paper (approx 50cm) on the worktop, rub a little olive oil over it, scrunch it up and lay it out flat. Arrange 4 filo sheets in a large rectangle, overlapping at the edges, to almost cover the paper. Rub some olive oil over them, sprinkle over a good pinch of salt, pepper and cayenne. Repeat until you have 3 layers.
5. 5Carefully move the greaseproof paper and filo into the empty frying pan so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. Fold the filo sheets over the top and let them fall where they will.
6. 6Put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 18 to 20 minutes, or until golden and crisp.