Step 1: 

Gather all of your ingredients. Chop your vegetables and blanche/cook them until partially cooked. If using spinach, cook in some olive oil and garlic and once cooked, squeeze to remove all excess water.

Step 2:

Gently fry the chopped onion and minced garlic in olive oil, then add to the vegetable mix. Add the crumbled feta, chopped fresh herbs, eggs, salt, and pepper to the mixture and stir to combine.

Step 3:

Preheat oven to 170C. Lightly brush a 35x24cm baking pan with some of the melted butter. Lay one sheet of filo pastry in the prepared baking pan, letting the excess pastry go up the sides of the pan. Using a pastry brush, brush the pastry with melted butter. Repeat with 6 more sheets, alternating between filo pastry and melted butter.

Step 4:

Spread the spinach mixture evenly on top of the stacked filo pastry. Lay one sheet of filo pastry on top of the filling and brush with butter. Repeat with the remaining 7 sheets of filo pastry and melted butter. 

Step 5:

Tuck the ends of the pastry down around the edges creating a pretty border. Using a sharp knife, lightly score the top layer of filo into squares.

Step 6:

6. Bake for 50 minutes or until golden brown and the filling is heated through. Serve warm. Leftovers can be covered and refrigerated for up to 3 days or frozen for up to 3 months. For a smaller portion, you can halve the recipe and use a smaller baking tin.