Traditional Spinach & Cheese Pie


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



Remove stalks from spinach, wash and drain until completely dry. Cut spinach into small pieces and add chopped onions, shallots and diced 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 fillo 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 around 45minutes or until golden brown.