Ingredients
375g Antoniou Fillo Pastry
375g fetta cheese
1 bunch spinach
1 bunch shallots
2 medium onions
4 eggs
1/2 cup oil
1 teaspoon salt
1/4 teaspoon black pepper
Melted butter
Method
Before starting this Filo Pastry recipe, remove your Filo Pastry from the refrigerator and bring it up to room temperature.
Preheat the oven to 180 degrees Celsius.
Remove stalks from spinach, wash and drain until completely dry. Cut spinach into small pieces and place them in a bowl. Add onions, shallots and fetta. Beat eggs, salt, pepper and oil in a separate bowl and then pour over the spinach mixture. Mix well until combined.
Layer half the Filo Pastry in a medium sized pie plate or baking tray, buttering every second sheet with melted butter. Place the mixture on top of the layered Pastry and fold in any overhanging ends. Repeat the layering process with the remaining Fillo Pastry, tucking in the top sheets to neaten off. Brush the top with melted butter and bake in a preheated moderate oven for 45 minutes or until golden brown.