Albanian Vegetable Pie

1. Preheat the oven to 190 C (375 F) and brush a 23 by 33 cm baking dish with olive oil.
2. Wash the spinach, chop it coarsely, and wilt it in a dry pan over medium heat for 2 to 3 minutes, then transfer to a colander and press out the excess moisture once it is cool enough to handle.
3. In a large bowl combine the drained spinach, the diced feta, the chopped green onions, the beaten eggs, salt, and a generous grind of pepper. Go easy on the salt because feta is already salty.
4. Lay a sheet of filo in the dish, brush it lightly with olive oil, and repeat to build a base of 5 oiled sheets, letting the edges overhang the rim.
5. Spread the filling evenly over the pastry base, then fold the overhanging edges back over the filling.
6. Top with the remaining 5 filo sheets, brushing each with oil, and tuck the edges down neatly around the sides. Brush the top generously with oil and score the surface into squares with a sharp knife.
7. Bake for 40 to 45 minutes until the pastry is crisp and deep golden and the egg-bound filling is fully set. Let the pie cool for 15 minutes before cutting along the scored lines.

You'll use: Oven · Pan · Baking dish