Spinach & fetta neighbourhood pie

SERVES 8 PREP & COOK TIME 1 HOUR 20 MINUTES

From the market

1 large red onion (300g), chopped finely 350g baby spinach leaves, trimmed

5 eggs

350g jar marinated fetta in oil, drained 1 tablespoon finely chopped fresh dill tips, plus extra to serve

125g butter, melted

From the pantry

2 tablespoons extra virgin olive oil 12 sheets fillo pastry

2 tablespoons pepitas (pumpkin seed kernels)

1 Preheat oven to 180°C (160°C fanforced). Lightly oil a 23cm springform cake pan.

2 Heat oil in a large heavy-based frying pan over high heat; cook onion, stirring, for 3 minutes or until softened. Add spinach leaves; cook, stirring, for 4 minutes or until just wilted. Season well. Cool slightly.

3 Beat eggs in a medium bowl until combined; stir in spinach mixture, fetta and dill. Mash with a fork to combine.

4 Place 1 pastry sheet on a clean surface and lightly brush with a little melted butter; top with another pastry sheet. Repeat layering with another 2 pastry sheets, brushing between each sheet with butter. Ease pastry stack into springform pan, allowing edges to overhang. Repeat the layering and brushing process with another 4 pastry sheets. Place second pastry stack in pan in the opposite direction, allowing edges to overhang.

5 Carefully pour spinach mixture into pastry case. Brush any overhanging pastry with butter; neatly fold overhanging pastry over spinach mixture to cover. Repeat layering and brushing process with the remaining 4 pastry sheets; scrunch the stack and place on top of the pie. Sprinkle with pepitas.

6 Bake pie for 45 minutes or until golden. Cool in pan for 5 minutes; transfer to a board. Scatter with extra dill. Cut into wedges to serve.

Unbaked pie suitable to freeze.