Special equipment:
8in (20cm) springform pan

Ingredients:
2lb (900g) fresh spinach leaves
7 tbsp unsalted butter,
plus extra for greasing
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
2 red onions, finely chopped
1⁄4 cup dried apricots, chopped
1⁄2 cup pine nuts, toasted
6 sheets filo pastry, 16 x 12in
(40 x 30cm), thawed if frozen
sea salt
freshly ground black pepper
10oz (300g) feta cheese, crumbled

Method:
1 Rinse the spinach leaves, shake off excess water, and pack into a large saucepan.

2 Cover and cook over medium heat for 8–10 minutes, turning occasionally, until just wilted.

3 Drain through a colander, pressing against the sides to extract as much water as possible.

4 Leave to cool slightly. When cool enough, squeeze out more water with your hands.

5 Meanwhile, melt 2 tablespoons of the butter in a small frying pan, until it begins to bubble.

6 Gently cook the spices with the onions over low heat, stirring occasionally.

7 Cook for 7–8 minutes until the onions are softened but not browned.

8 Stir in the apricots and pine nuts, then set aside to cool slightly.

9 Preheat the oven to 400°F (200°C). Grease and line the springform pan with parchment.

10 To assemble the pie, melt the remaining butter. Brush the pan with melted butter.

11 Cover the base with a sheet of filo pastry, leaving the edges overhanging.

12 Brush melted butter over the pastry sheet, including the overhang.

13 Layer 5 more sheets, brushing each with butter and leaving the edges overhanging.

14 Blot the cooled spinach with paper towels to remove moisture completely. Chop it finely.

15 Stir the spinach into the cooked onion mixture and season with salt and pepper.

16 Pile half the spinach mixture into the pastry case and spread evenly.

17 Sprinkle the feta cheese over the top and cover with the remaining spinach mixture.

18 Fold the overhanging pastry over the spinach, piece by piece, brushing with butter.

19 Brush the top with any remaining butter and place the pan on a baking sheet.

20 Bake for 35–40 minutes, until crisp and golden. Leave to cool for 10 minutes.

21 Release it from the pan and serve hot or warm, cut into wedges.

Feta Filo Pie