1/4 cup olive oil
2 lbs spinach, cleaned, tough stems removed
6 spring onions, cleaned, sliced in 1/4 inch lengths
1 leek, white and tender part of green, cleaned, sliced in 1/4 inch lengths
1 medium red onion, chopped fine
3/4 cup fresh dill, minced
1/2-3/4 lb feta cheese, crumbled
3 eggs, beaten
salt and pepper
1/3 c extra virgin olive oil
Heat olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
Remove the pan from the heat and allow to cool.
Finely chop the spinach and place in a bowl to cool.
Preheat the oven to 375°F. Lightly oil a 12 inch in diameter, round, metal baking pan or a 9×13 inch rectangular baking pan.
Combine the dill with the cheese and add to the spinach. Add salt and pepper to taste. Pour the eggs over the mixture, stirring to combine well.
Roll the filo out into thin sheets – you should have about 10-12 large sheets. Layer the filo in the pan, allowing the edges to hang over the sides of the pan. as you layer it into the pan, brush each filo layer generously with olive oil. Use half the filo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
Put the spinach mixture into the pan and press the top down gently to smooth. Tuck the pastry that is over the edges of the pan into the center of the pan.
Repeat layering with the remaining filo, oiling each sheet generously and place on top of the spinach mixture.
Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is bakedCut through only the top layers of the pastry.
Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown.