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1
Pack the spinach leaves into a large saucepan, cover, and cook for 8-10 minutes until just wilted.
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2
Drain well.
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3
Set aside, still draining, to cool.
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4
Melt 25g (scant 1oz) butter until bubbling and gently fry the onions, stirring occasionally, for 3 minutes.
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5
Add the garlic and fry for a further 2 minutes.
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6
Stir in the peppers and herbs, and set aside.
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7
Preheat the oven to 200C (400F/Gas 6).
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8
Grease and line the tin.
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9
Blot the spinach with kitchen paper, then chop finely.
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10
Stir into the onion mixture, and season to taste.
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11
Melt the remaining butter.
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12
Brush the tin with a little melted butter and assemble the pie.
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13
To assemble: cover the bottom of your tin with a sheet of pastry, leaving the edges to overhang, and brush with butter.
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14
Continue with 5 more sheets, brushing each with butter.
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15
Leave the edges overhanging.
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16
Add half the filling, then feta, then filling.
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17
Put the overhanging pastry over the top, brushing with butter.
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18
Brush the top of the pastry with any remaining butter and place the tin on a baking tray.
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19
Bake for 35-40 minutes until crisp and golden.
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20
Be sure to leave the pie to stand for 10 minutes before carefully releasing from the tin.
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21
Serve hot or warm, cut into wedges.
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22
Good with a crisp salad or seasonal vegetables.
