SPINACH & FETTA PIE

1.1 Preheat oven to 180°C/350°F. Lightly oil a 23cm (9½in) springform cake pan.

2.2 Heat oil in a large heavy-based frying pan over high heat. Cook onion, stirring, for 3 minutes or until softened. Add spinach and cook, stirring, for 4 minutes or until just wilted. Season well. Cool slightly.

3.3 Beat eggs in a medium bowl until combined. Stir in the spinach mixture, fetta and dill. Mash with a fork to combine.

4.4 Place 1 sheet of filo pastry on a clean surface, lightly brush with a little melted butter, then top with another sheet of filo. Repeat layering with another 2 filo sheets, brushing between each sheet with butter. Ease filo stack into prepared pan, allowing edges to overhang. Repeat layering and brushing process with another 4 filo sheets to make a second stack. Place second filo stack in pan in the opposite direction, allowing edges to overhang.

5.5 Carefully pour spinach mixture into pastry case. Brush any overhanging filo with butter. Neatly fold overhanging filo over spinach mixture to enclose. Repeat the layering and brushing process in step 4 with the remaining 4 filo sheets and butter. Scrunch the stack and place on top of the pie. Scatter with pepitas.

6.6 Bake pie for 45 minutes or until golden. Cool in the pan for 5 minutes, then transfer to a board. Cut pie into wedges to serve; sprinkle with extra dill.