Spanakopita

2 red onion, peeled and sliced
1 spring onion, washed and sliced
2 cloves garlic, crushed
2 bunches silverbeet, washed and roughly chopped
a small pinch of ground nutmeg
2 eggs, gently beaten
200g feta cheese, crumbled
1-2 tbs dill leaves, washed and chopped
25g butter
olive oil spray
salt and pepper to taste
1 package filo pastry

Preheat the oven to 200 degrees celsius (fan-forced).

Add the butter to a frying pan and add the onion and fry over medium heat until the onions have softened and are starting to turn golden.

Add the garlic and fry for 10 seconds.

Place the silverbeet on top of the onions. Do not mix together with the onions. Cover the frying pan and steam until the silverbeet has wilted.

Remove the silverbeet and leave in a strainer to cool. Once cool, squeeze the silverbeet thoroughly.

Place the onion and silverbeet in a bowl. Add the eggs, nutmeg, feta cheese, spring onion and dill. Stir to combine.

Spray a baking tray or round cast iron skillet with olive oil spray.

Place three or four sheets of filo on the baking tray, spray each sheet with olive oil spray. If you are using a round tray or skillet, place the sheets in an fan to cover all surfaces of the bakeware.

Add the filling and spread to achieve consistent coverage of the pastry.

Place a circular or rectangular set of 2-3 filo sheets that have been sprayed with olive oil spray on top of the filling, depending on whether you are using round or rectangular bakeware.

Fold over the filo that is overhanging the bakeware and press to lightly seal.

Spray with olive oil spray and bake for 60 minutes or until golden and crisp.

You can make this in a round cast iron skillet, overlapping and spreading the sheets to cover the entire base of the pan.

If you are making a low salt version, serve the spanakopita with salsa consisting of sliced baby truss tomatoes, fresh parsley and dill leaves sliced, a drizzle of raspberry vinegar or red wine vinegar and a drizzle of olive oil.