Wash the spinach thoroughly and chop it finely. Add one tablespoon of salt and rub the spinach with your hands. Leave it to stand for one hour, then drain well. Add ⅓ cup of olive oil, the spring onions, feta cheese crumbled into small pieces, the eggs, dill, parsley, salt and pepper.
In a greased baking tin measuring approximately 10" × 14" × 2", lay one sheet of filo pastry and brush it with olive oil. Spread the spinach mixture evenly over it, then cover with 6 sheets of filo pastry, brushing each one with olive oil.
Using a sharp knife, score the top 3 layers of filo into squares of about 6 cm. Sprinkle lightly with water to prevent the pastry from curling.
Bake the pie in a moderate oven for 40–45 minutes. Allow it to cool, then cut into squares.
Serve warm or cold.
In a greased baking tin measuring approximately 10" × 14" × 2", lay one sheet of filo pastry and brush it with olive oil. Spread the spinach mixture evenly over it, then cover with 6 sheets of filo pastry, brushing each one with olive oil.
Using a sharp knife, score the top 3 layers of filo into squares of about 6 cm. Sprinkle lightly with water to prevent the pastry from curling.
Bake the pie in a moderate oven for 40–45 minutes. Allow it to cool, then cut into squares.
Serve warm or cold.
