|Filo pastry||250 Gram|
|Spinach||1 Bunch (100 gm)|
|Eggs||3 , beaten|
|Shallots||1⁄2 Cup (8 tbs), finely chopped|
|Feta cheese||250 Gram, chopped|
|Ground nutmeg||1 Teaspoon|
|Parsley||1⁄2 Cup (8 tbs), finely chopped|
|Unsalted butter||125 Gram|
Lay filo pastry flat on a dry tea towel and cover with a second dry then a damp tea towel so pastry will not dry out.
Steam spinach about 5 minutes, drain, then chops.
Finely chop onions and fry in butter until golden brown.
Combine eggs, shallots, cheese, nutmeg and parsley.
Add onions, spinach and season with salt and pepper to taste.
Melt unsalted butter and brush a little over two shallow 20cm square or one lamington tin.
Fold one sheet of the filo pastry in half and place in the tin.
Trim pastry to fit.
Brush with butter.
Repeat this process in tins until half pastry is used.
Spread filling over the pastry and cover with remaining filo pastry, each layer folded and brushed with butter as before.
Trim pastry edges to fit tin neatly.
Cut into 4cm squares.
Bake in a moderately hot oven 190C (375F) for about 1 hour or until pastry is golden brown and puffed.
Cut through squares while still hot and serve immediately.
Makes about 40.