1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
450g/1lb baby spinach leaves
1kg/2¼lb potatoes, boiled in their skins, peeled and sliced
340g/12oz feta cheese, crumbled
bunch of spring onions (scallions), chopped
2 medium (US large) eggs, beaten
75g/3oz/6 tbsp butter, melted, plus extra to grease
375g/13oz pack filo pastry
salt and ground black pepper
Greek yogurt to serve
1 Heat the oil in a pan over a low heat and cook the onion gently for 10 minutes or until soft. Add the garlic and cook for 1–2 minutes. Add the spinach, cover the pan and cook for 1–2 minutes until it wilts.
2 Transfer to a bowl and set aside to cool. Add the potatoes, feta, spring onions and beaten eggs. Season and mix.
3 Preheat the oven to 200°C/400°F/Gas 6. Lightly butter a 30cm/12in tart tin.
4 Lay a sheet of filo pastry in the tin, overhanging the edge. Brush with melted butter and lay another sheet on top. Use half the sheets in this way, brushing each one with butter.
5 Add the spinach and feta filling and spread it out evenly, leaving a pastry border. Cover with the remaining pastry sheets, brushing with butter as before.
6 Fold the overhanging pastry over the top and roll up the edges to seal them. Brush with the remaining melted butter.
7 Bake in the oven for 35–45 minutes or until the pastry is crisp and golden. Cool a little before cutting into slices. Serve with Greek yogurt.