Quick aromatic Spinach Pie with Crispy Filo Pastry

Let the Filo Pastry for Pies defrost according to the package instructions.

Preheat the oven to 180 °C in a convection or conventional oven.

Put the defrosted spinach in a strainer and then press it in order to remove as much water as possible. Then roughly chop the spinach and place it in a bowl. Add the eggs, oatmeal, crumbled feta cheese, the graviera cheese, the dill, basil, lemon zest, salt and pepper, and mix well until you have a homogeneous mixture.

Lay out the first filo pastry sheet on a counter top and butter it slightly. Place a second filo pastry sheet on top in a crosswise manner and butter the sheets in between. Continue until you have 6 filo pastry sheets. At this point, lay out the remaining 5 filo pastry sheets, one at a time (while remembering to butter each sheet), however this time place them slightly outside of the central axis along which the first 6 pastry sheets were placed in a crosswise manner. This will help you crease the filo pastry sheet on the surface of the pie.

Place all the filling in the centre in a circular shape and press in order to remove any excess air.

Fold the filo pastry sheets in and as soon as the pie is completely covered, crease the last 6 filo pastry sheets in order to give the pie a crispy texture after baking. Sprinkle with the sesame seeds and bake in the oven for 40-50 minutes until golden brown and crispy.