Spinach and feta filo pie

Spinach & Feta Filo pie is a picnic basket favourite. You can make these the day before.

You’ll need:

2 onions , halved and sliced
butter
2 garlic cloves , crushed
500g spinach , washed and roughly chopped
grated nutmeg
200g feta cheese ,cumbled
2 eggs , beaten
4 large sheets filo pastry

1. Heat the oven to 200C. Cook the onions in a large blob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs and season with salt and pepper.
2. Grease and line a non stick cake tin, or use a cupcake tray for bite-sized pies.
3. Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the pastry is used up, tip in the filling and fold over the excess pastry to cover. Butter the top then bake in the oven for about 20-30 minutes until the filo is crisp and golden. Leave for 5 minutes before turning out.