SPINACH FETA AND LEMON PIE

 1 kg (2 lb) frozen spinach

2 onions

3 cloves of garlic

Olive oil

1 whole nutmeg for grating

1 lemon 

100 g feta

1/2 bunch (15 g ) parsley

1/2 bunch (15 g ) dill

300 g yogurt

4 eggs

1x275 pack phyllo pastry

10 g graviera from Crete

Preheat the oven to 180 C (350 F).  Defrost the spinach and squeeze out the excess water.   Peel and finely slice the onions and cloves of garlic and saute in a non-stick frying pan until softened and sweet.

Stir in the spinach, then add a good grating of nutmeg and the zest of the lemon zest, crumble in 50 g of feta and season to taste with salt and black pepper.

Pick and roughly chop the parsley and dill and stir half into the spinach mixture.

In a bowl, whisk the remaining feta with 200 g of yogurt and 4 eggs until well combined.

Working one at a time lay a sheet of phyllo pastry in a clean worktop, brush with a little olive oil and spread  with a little spinach mixture, roll it into a long sausage and place it into a 30 cm x 40 cm baking dish, Follow the same procedure with the remaining phyllo and spinach ending with the phyllo on top.,

Pour over the egg mixture, brush with olive oil, grate over the Cretan graviera and bake for 35 minutes until golden.  Scatter the remaining herbs on top and serve.