Spanakopita (spinach pie)

Place the spinach in a saucepan with 2/3 cup simmering water, pack down and cover with a lid. After 1 min. mix gently, close again. Repeat 2 more times. By this time, all the spinach should be wilted. Drain it on a sieve and squeeze with a spoon, then transfer to a bowl.

Very finely chop the dill and green onion, mix with spinach. Whisk eggs with salt and nutmeg. Add to the green stuffing and mix thoroughly.

Crumble the cheese (you can do this with a fork, but it's more convenient with your hands). Add it to the filling and mix thoroughly again. Pour olive oil into a bowl, prepare a culinary brush. Grease a rectangular baking dish with butter.

Only now take the filo dough out of the package and divide it into two not quite equal halves. Cover the smaller one with cling film or a damp towel. With open dough, work very quickly - it dries instantly.

Lay 1 sheet at a time and brush the entire surface with oil with a brush. Put the next one on it. Place the last 4 sheets of dough from this half so that each of them hangs strongly from one side.

Lay the filling, cover it with filo sheets from the smaller half, brushing each with butter. About halfway down, fold the hanging sheets over the cake and cover them with the remaining ones. Bake the cake at 180°C until golden brown, about 40 minutes. Spinach pie is certainly not a quick pastry, but it is still prepared quite quickly. Serve hot or cold.