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1
Preheat the oven to hot 415*.
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2
Brush a 12x10-inch baking dish with oil.
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3
Wash the spinach thoroughly and shred finely.
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4
Place in a large pan with just the water clinging to the leaves, cover and cook over low heat for 2 minutes, or until just wilted.
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5
Cool, then wring the moisture from the spinach and spread out the strands.
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6
Heat the oil in a small pan and cook the spring onion for 3 minutes, or until soft.
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7
Transfer to a large bowl and add the spinach, cheeses and eggs.
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8
Season with salt and pepper and mix well.
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9
Place 1 sheet of pastry in the baking dish, letting the edges hang over.
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10
Cover the remaining pastry with a clean, damp tea towel to prevent it from drying out.
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11
Brush the pastry in the dish with some of the oil.
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12
Repeat the process with another 7 layers of pastry, brushing each sheet lightly with oil.
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13
Spread the filling over the pastry and fold in the edges.
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14
Brush each remaining sheet of pastry lightly with oil and place over the top of the pie.
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15
Tuck the edges of the pastry down the sides, brush the top with the egg and sprinkle with the poppy seeds.
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16
Bake for 35-40 minutes, or until golden.
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17
Serve immediately.
