This pie can be served on its own as a light meal or in smaller portions as a side dish.
100g unsalted butter, melted plus extra for greasing
2 tablespoons olive oil
2 medium onions, sliced
280g frozen spinach
6 sheets filo pastry (about 270g)
6 medium free-range eggs, beaten
Large pinch of grated nutmeg
50g grated Parmesan cheese
40g fresh, white breadcrumbs
200g feta cheese, crubled
Freshly ground black pepper
Heat the oven to 190C/gas mark 5. Butter a non-stick 24cm ovenproof pie dish.
Warm the olive oil in a medium pan over a medium heat. Cook the onions for 10-15 minutes, until they are slightly browned. Season with pepper and set aside to cool.
In a large pan saute half the spinach over a medium heat, for 2 minutes. Transfer to a colander and repeat with the remaining spinach.
Place a sheet of filo pastry in the pie dish, letting the edges hang over the side. Brush with melted butter and repeat with the remaining sheets to line the dish, reserving a little of the butter.
Squeeze the spinach to get rid of as much liquid as possible. In a bowl combine the spinach with the onions, eggs, nutmeg, Parmesan, breadcrumbs and feta. Put the mixture in the middle of the pastry and fold the edges over the top to seal in the filling.
Brush the top of the pie with the remaining melted butter and bake for 1 hour, until the top is golden and the filling set. Allow to cool before serving.
Our classic mash-topped Chicken Pie is the ultimate toddler comfort food. This tasty pie contains a delicious cheese sauce with chicken, sweet potato and peas, topped with a vibrant potato and sweet potato mash. To make the sauce really tasty, and gently introduce new flavours, we've added a sprinkle of thyme and nutmeg. Just don't tell our chefs we've told you their secret ingredients!