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1
Rinse the spinach leaves, shake off the excess water, and pack into a large saucepan.
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2
Cover and cook over medium heat for 810 minutes, turning occasionally, until just wilted.
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3
Drain well in a colander, pressing the spinach to extract as much water as possible.
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4
Let cool in the colander.
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5
Meanwhile, melt 2 tbsp of butter in a large skillet over low heat.
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6
Add the onion and spices and cook 78 minutes, stirring occasionally, until softened but not browned.
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7
Stir in the apricots and pine nuts and set aside to cool.
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8
Preheat the oven to 400F (200C).
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9
To assemble the pie, melt the remaining 2 tbsp butter.
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10
Lightly brush an 8in (20cm) springform pan with melted butter.
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11
Line the pan with a filo sheet, letting the edges hang over the edge, and brush with butter.
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12
Repeat with 5 more sheets, brushing with butter each time and letting the excess hang over.
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13
Blot the cooled spinach with paper towels, then chop finely.
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14
Stir into the cooked onion mixture, and season with salt and pepper.
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15
Spread half of the spinach into the filo-lined pan.
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16
Sprinkle with the feta, then cover with the remaining spinach mixture.
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17
Piece by piece, fold the overhanging filo over the spinach, brushing with butter as you go.
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18
Brush the top with any remaining butter and place the pan on a baking sheet.
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19
Bake for 35-40 minutes, until crisp and golden.
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20
Let stand for 10 minutes, then carefully remove the sides of the pan.
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21
Serve hot or warm, cut into wedges, and garnish with parsley and strips of lemon zest.
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22
Variation:
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23
Blue Cheese Filo Pie: Substitute crumbled blue cheese, such as Stilton, for the feta, if desired.
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24
For a meat version of this pie, replace the cheese with 2 cups chopped cooked chicken or cooked ground lamb.
