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1
Put the spinach into a large pan.
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2
Pour over a couple tbsp water, then cook until just wilted.
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3
tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop.
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4
Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs.
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5
Mix well.
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6
Carefully unroll the phyllo pastry.
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7
Cover with some damp sheets of kitchen paper to stop it drying out.
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8
take a sheet of pastry and brush liberally with some of the sundried tomato oil.
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9
Drape oil-side down in a 9in loose- bottomed cake tin so that some of the pastry hangs over the side.
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10
Brush oil on another piece of pastry and place in the tin, just a little further round.
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11
Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling.
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12
Pull the sides into the middle, scrunch up and make sure the filling is covered.
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13
Brush with a little more oil.
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14
Heat oven to 350F Cook the pie for 30 mins until the pastry is crisp and golden brown.
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15
Remove from the cake tin, slice into wedges and serve with salad.
