l 200g baby spinach, roughly chopped
l 1 standard block of feta
l 2 green chillies, chopped (seeds in or out)
l 2 spring onions, sliced
l Big handful of dill, chopped
l 250g fresh filo sheets
l 4 tbsp whole milk
l 2 tbsp extra virgin olive oil
l Salt and pepper
l Put the feta in a mixing bowl and mash it. Add the chopped baby spinach, chillies, spring onions, dill and quite a lot of salt and pepper.
l Brush the base of a large frying pan with extra virgin olive oil then mix the rest of the oil with the milk.
l Lay one of the large sheets of filo over it so that it drapes over the sides.
l Spoon in half the filling, then rip another piece of filo in half.
l Take one half and tear it into large pieces, dip them into the milky olive oil mix before laying them roughly on top.
l Then spoon on the rest of the filling, before repeating the other half in the same way.
l Fold the filo that is hanging over the edges back over the top, and brush again with the milky oil.
l Now put the pan on a medium heat and cook for five to six minutes each side, before cutting into wedges and serving with yogurt if you fancy.