Spanakopita (spinach and feta pie)

Let’s make it

1. Heat the oven to 180°C and brush a 30 by 25 cm baking tin with a little of the brushing oil.
2. Warm the 3 tablespoons of oil in your widest pan and soften the onion and spring onions for 5 minutes.
3. Add the spinach in handfuls, letting each batch collapse, and cook until all the water has steamed off, about 10 minutes.
4. Tip the spinach into a colander, press out any remaining liquid and let it cool a little.
5. Mix the spinach with the feta, eggs, dill, parsley, pepper and salt.
6. Lay a filo sheet in the tin, brush it with oil, and repeat with half the sheets, letting them hang over the sides.
7. Spread the filling evenly, then layer the remaining sheets on top, oiling each one, and fold the overhang in.
8. Score the top into portions with a sharp knife, cutting only through the top layers, and flick a little water over the surface.
9. Bake for 45 to 50 minutes until deep golden, then rest for 15 minutes before cutting along the scored lines.