Spinach & feta filo pie

Instructions

1. Heat the oven to 200 °C (400 °F). Toast the pine nuts in the dry frying pan over medium heat for 1–2 minutes, tossing now and then, until they are golden and smell nutty. Tip them out and keep the pan.
2. Crack the eggs into a large bowl. Crumble in the feta, grate in the Cheddar, and season with black pepper and a couple of good pinches of dried oregano. Finely grate in the lemon zest, add a drizzle of oil and the toasted pine nuts, and mix.
3. Melt the butter in the frying pan over medium heat with a drizzle of oil. Add half the spinach and stir until it wilts down, then add the rest and keep stirring until all of it has collapsed. Tip it out and wipe the pan.
4. Lay the strip of greaseproof paper on the worktop, rub it lightly with oil, scrunch it into a ball and open it back out — it will now sit in the pan without fighting you. Arrange 4 sheets of filo on it in a rectangle, overlapping at the edges so they almost cover the paper. Brush with oil and sprinkle with sea salt, pepper and a pinch of cayenne. Repeat until you have three layers.
5. Stir the wilted spinach into the egg mixture and grate in half the nutmeg.
6. Lift the greaseproof and filo together into the empty pan, pushing it down into the sides so the edges spill over the rim. Pour in the filling, spread it level, and fold the overhanging filo up and over to cover it.
7. Set the pan over medium heat for 2 minutes to start the base cooking, then move it to the top shelf of the oven for 18–20 minutes, until golden and crisp.