Spanakopita

Method

1. Shred 200 g of washed spinach into ribbons about 1 cm wide, put it in a colander set over a bowl and toss it hard with 0.5 tsp of salt. Leave 10 minutes, then take it up in handfuls and squeeze until no more water runs — the filling must be dry or the base will steam rather than crisp.
2. Warm 0.5 tbsp of the olive oil in a small frying pan over medium heat and soften 2 sliced spring onions for 3 minutes, until limp and sweet but not coloured. Add the squeezed spinach, turn it through the oil for 1 minute, then tip everything onto a plate to cool to room temperature.
3. In a bowl crumble 70 g of feta with your fingers into rough pea-sized lumps, add 2 tbsp of chopped dill, 1 tbsp of parsley, 1 pinch of grated nutmeg and 0.25 tsp of black pepper, then stir in 1 beaten egg. Fold through the cooled spinach. Taste: the feta usually carries enough salt, so add none unless it needs it.