Pour a kettle of boiling water over the spinach in a colander to wilt it, then squeeze out as much of the water as you can with the back of a spoon (and your hands!). Chop the spinach and put into a bowl.
Add the sundried tomatoes, salad onions, feta (crumbled), parsley, dill and eggs to the spinach and combine well.
Now prepare the pastry. Lightly brush or spray an 8" loose-bottomed baking pan with olive oil, then drape a sheet of filo pastry in the centre of it at an angle, with about half of it hanging over the edge. Repeat with the other 4 sheets of pastry, rotating the pan as you go so that the whole of the bottom of the pan and the sides are covered with pastry. Brush lightly with olive oil between each layer.
Tip the filling into the centre of the pan, on top of the pastry, then gather the overhanging pastry over the top of the pie, scrunching a little as you do. Brush a final layer of olive oil over the top.
Bake for 30 minutes or until the pastry is golden and crispy. Serve immediately with a simple salad, and tzatziki if you like.
You’ll see that some of the ingredients are optional. The tomatoes, onions and herbs add a little something, but really just the spinach and cheese are essential!
Please bear in mind that I've not included the brushed-on olive oil in the nutrition facts below!
It doesn't matter if you don't have an 8" baking pan. Use any round baking pan you have - as long as it isn't too much bigger or smaller - and you'll be fine!
Wrap tightly when assembled (but not cooked). Freeze for up to 3 months. When ready to cook, cook from frozen, but add about 10 minutes to the cooking time. Enjoy!