1 kg (2 lb) frozen spinach, defrosted and well drained
2 egg yolks
2 x 200 g (7 oz) packs feta cheese, drained and crumbled
2 teaspoons ground nutmeg
6 sheets of filo pastry, defrosted if frozen
25 g (1 oz) butter, melted
25 g (1 oz) Parmesan cheese, freshly grated
salt and pepper
salad leaves dressed with olive oil and lemon juice, to serve
Heat the oil in a large, heavy-based frying pan and cook the onion and garlic over a medium heat, stirring occasionally, for 5 minutes. Add the pine nuts and spinach and cook, stirring, for 3–4 minutes until heated through.
Remove the pan from the heat and tip the mixture into a bowl. Add the whole eggs, egg yolks, feta and nutmeg, stir well and season with a little salt and plenty of pepper. Transfer to a large gratin dish.
Crumple the sheets of filo pastry over the top, brush with the melted butter and scatter over the Parmesan. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes until the pastry is golden and crisp.
Serve hot with salad leaves dressed with olive oil and lemon juice.