Spinach and fetta pie

SERVES 4

¼ cup (60ml) olive oil, plus extra for greasing

2 bunches English spinach, roughly chopped

2 red onions, finely chopped

10 button mushrooms, thinly sliced

1 cup fresh flat-leaf parsley leaves, finely chopped 6 garlic cloves, crushed

10 eggs, lightly beaten

400g fetta, crumbled

½ cup (125ml) pouring cream

½ cup (50g) grated cheddar salad greens, to serve

1 Preheat the oven to 180°C. Lightly brush a large ovenproof frying pan with olive oil.

2 Steam the spinach until just wilted. Drain well and place in a large bowl. Mix in the onion, mushrooms, parsley and garlic.

3 Whisk the eggs, fetta, cream and olive oil in a separate bowl. Season with salt and pepper.

Add to the spinach and mushroom mixture and quickly mix together.

4 Pour the mixture into the frying pan and sprinkle with the grated cheddar. Cover with a sheet of baking paper.

5 Bake the pie for 30 minutes, then remove the baking paper. Bake for a further 20 minutes, until golden brown. Serve with some simple salad greens.