That is all. Enjoy!
Spinach and Feta Filo Pie
100g walnuts (Jamie uses pinenuts but I despise them)
300 feta cheese
50g cheddar, grated
oregano (I used fresh as we have an abundance in the garden)
1 tablespoon butter
400g baby spinach
1 clove garlic, crushed
1 packet filo pastry
1 teaspoon nutmeg
Pre-heat oven to 200 degrees Celsius.
Toast the walnuts, either in a frying pan or in the oven, until golden.
In a bowl, crack the eggs and whisk lightly before crumbling in the feta, grated cheddar, oregano (about 1 tablespoon), zest of your lemon and a swig of olive oil.
Chop your walnuts and add them to the egg mix, mixing well.
In the frying pan, melt some butter with olive oil and add the garlic and half the spinach. When it starts to wilt, add the rest.
When the spinach is wilted and dense, add to the egg mixture with the nutmeg and mix well.
Take your filo pastry out. Rip off a decent sized piece of baking paper (about 50cm long) and scrunch it up before wetting it under the tap. Shake off excess water and smooth paper out, drizzling some olive oil over the top.
Arrange four sheets of the filo pastry in a large rectangle over the baking paper, overlapping the edges. Brush some olive oil over the top, before giving a good sprinkle of sea salt, pepper and paprika.
Repeat until you have three layers. Carefully place the pastry (with baking paper) over a 26cm diameter frying pan and push the edges down. Pour in your egg mixture and fold over the edges to close the top.
Put the pan on medium heat to get the bottom started, giving it a few minutes until it starts to crispen up. Then place in the over for about 20 minutes or until golden and crispy.
Transfer to a chopping board and allow to cool slightly before cutting.