Spinach and Feta Filo Tart

Serves: Serves 4 - 5

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 mins

3 oz - pine nuts

½ - lemon

5 - eggs

10 oz - feta cheese

2 oz - Parmesan (or grated Emmental)

2 large pinches - Oregano

- olive oil

- salt and freshly-ground black pepper

2 pinches - grated nutmeg

12 oz - fresh spinach leaves

6 leaves - ready-made filo pastry

Place the pine nuts in a dry frying pan (no oil) and gently heat them until they are golden. Keep an eye on them - they'll burn easily. As soon as they are bronzed, tip them out of the pan into a cool dish or saucer and set aside. Grate the zest from half a lemon.
Place the eggs in a large mixing bowl and crumble in the feta. Add the Parmesan, the lemon zest, two pinches of oregano, 1 tablespoon of olive oil, salt and freshly-ground black pepper. Mix well and add the pine nuts.
Remove any tough stems from the spinach and wash the leaves. Place one tablespoon of olive oil in a large pan and add the spinach leaves. Heat, turning all the while until the leaves begin to wilt, at which point they are cooked. Drain them well, squeezing out any excess water, then add them to the bowl with the eggs and cheese. Add the grated nutmeg and mix well.
Oil a 10" - 25cm - flan or tart dish then drape a thin sheet of filo pastry in the centre of it at an angle, with about half of it hanging over the edge. Roughly layer the filo sheets, brushing oil over the pastry between each layer. Pile the filling into the dish and fold the over-hanging pastry over the top. If you have enough filo sheets to cover the top, use your fingers to scrunch them up a little. If not, lay another sheet on the top and rumple it like un unmade bed!
Brush a little olive oil on the top and cook in a preheated moderately hot oven (Mk 6 - 400°F - 200°C) for 30 minutes. Serve hot with a simple green salad.