Cheesy Spinach Squares - olive oil

Method

• Heat the olive oil in a large saucepan over medium heat.
• Add the onion and scallions and cook, stirring occasionally, about 5 minutes, until softened.
• Stir in the spinach, and cover.
• Cook, stirring occasionally, about 8 minutes, or until wilted.
• Stir in the dill and parsley, and increase the heat to medium-high.
• Cook, uncovered, stirring frequently, for about 15 minutes, until the liquid evaporates and the mixture starts to stick to the bottom of the saucepan.
• Transfer to a colander lined with paper towels, and let cool.
• Beat the eggs in a large bowl.
• Add the spinach and feta cheese and season with plenty of pepper.
• Preheat the oven to 325F (170C).
• Generously brush the pan with some melted butter.
• Line the pan with a sheet of filo dough, carefully pressing it into the sides and corners of the pan.
• Repeat with 6 more filo sheets.
• Spread the spinach mixture into the pan.
• Repeat layering and buttering the remaining 7 filo sheets.
• Using kitchen scissors, trim away excess dough, and tuck the filo edges into the pan.
• Brush the top with any remaining butter.
• Bake for 1 hour, or until the pastry is crisp and golden brown all over.
• Cut into squares and serve hot or warm.
• Variation
• Creamy Spinach Pie
• Delete the cheese.
• After half of the filo has been layered, spread half of the spinach mixture into the pan.
• Spread with 2 cups cold bechamel sauce and 2 chopped hard-boiled eggs, then the remaining spinach mixture.
• Finish layering with the remaining filo.