Greek Spanakopita

1. Allow your spinach to defrost, then squeeze out as much liquid as you can. Place the spinach between sheets of kitchen roll and pat it to soak up the last of the moisture. 
2. Next, add a frying pan to the heat with the olive oil. Cook the diced onions and garlic until soft, then remove from the heat.
3. Roughly chop the feta and dill and add to a large mixing bowl along with the eggs, spinach and your cooked onions and garlic. Season well. 
4. Using a pastry brush, lightly oil an ovenproof dish. Take 2 slices filo pastry and place over the bottom of the dish with the pastry coming up the sides, brush with olive oil and then layer another 2 sheets of filo over the top and then repeat again with another 2. Make sure the top layer is brushed with olive oil and then add the filling. Spread the filling evenly and then repeat the process to enclose the pie with the filo pastry on the top, adding 2 sheets at a time and olive oil in between. Once finished you should have 6 slices filo on the bottom and 6 slices on the top. Tuck the sides of the pastry over and brush well with olive oil over the top, then bake in the oven at 180C/160C fan/gas mark 4 for around 30 minutes until golden.

Once the pie has cooled, freeze it as a whole or slice up – it’s great for lunches. Whether you are freezing whole or in slices, make sure the pie is well covered with cling film or foil to stop freezer burn.

Remove the pie from the freezer and cook from frozen at 180C/160C/gas mark 4 for around 25 minutes until piping hot and golden. Add some tin foil over the top if the pie is browning too quick- keep an eye on it. If you are reheating slices, these will take around 15-20 minutes in the oven at 180C/160C/gas mark 4 or 2-3 minutes in the microwave.

Serve with a side salad and a drizzle of balsamic.