Spinach pie

Let the pastry defrost according to the package instructions. Wash the spinach and spring onions and let them strain properly. Finely chop them and put them in a basin. Add the dill, parsley, spearmint and basil. Mix them all together. Add 4 tablespoons of olive oil and season with salt and pepper. Rub very well with your hands until they wither. Add the feta cheese (crumbled) and mix.

Butter a round oven tray (36cm in diameter). Lay out half of the country-style filo pastry sheets and butter each sheet well as follows: Lay out the first pastry sheet by covering approximately ⅔ of the bottom of the oven tray and let the pastry sheet protrude slightly from one side of the tray. Lay out the second filo pastry sheet in the same way, but on the side of the tray that is empty. Continue with the remaining filo pastry sheets, placing them in a cross shape.

Evenly spread out the filling. Cover with the remaining country-style filo pastry sheets by once again buttering each sheet and laying them out in a bit of a ruffled manner. Close the pie by smoothly folding in the protruding sheets.

Score the spinach pie into triangular pieces. Bake in a well-preheated oven at 180°C for 40-45 minutes until golden brown. As soon as you remove the spinach pie from the oven, sprinkle some water on top and cover it with a dish towel. Let it cool down and uncover the pie.