Spanakopita

Instructions

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.