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1
Wash spinach well and cut off any coarse stems.
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2
Chop coarsely and put into a pan.
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3
Cover and place over heat for 7-8 minutes, shaking pan now and then or turning spinach so that juices can run out freely.
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4
Drain well in colander, pressing occasionally with a spoon.
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5
Gently fry onion in oil for 10 minutes; add spring onion and fry for further 5 minutes.
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6
Place drained spinach with onion-oil mixture in a large mixing bowl.
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7
Add herbs, nutmeg, cheeses and eggs; stir to combine.
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8
Check saltiness of mixture, then add salt and pepper to taste.
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9
Brush a 25 x 30 cm.
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10
(10 x 12 inch) baking dish with butter and line with a sheet of fillo pastry.
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11
Top with another 4 sheets, brushing each with butter.
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12
Spread filling in pastry-lined dish and top with remaining fillo, brushing each sheet again with butter.
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13
Trim edges if necessary and tuck pastry in on all sides.
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14
Brush top lightly with butter and score top layer of pastry lightly into squares using a sharp knife or razor blade.
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15
Sprinkle a little cold water on top to prevent pastry curling up.
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16
Bake at 180C (350F) for 45 minutes until puffed and golden brown.
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17
Remove from oven and leave for 5 minutes before cutting into portions for serving.
