Step 1/8

Preheat the oven to 180°C/350°F/gas 4. Then defrost 1kg of frozen spinach and squeeze out some of the excess water.

Step 2/8

Peel and finely slice 2 onions and 2 cloves of garlic, then fry in a large non-stick pan with 1 tablespoon of olive oil for 10 minutes, or until softened and sweet.

Step 3/8

Stir in the spinach, then add a good grating of nutmeg and finely grate over the zest of 1 lemon. Crumble in 50g of feta cheese and season to taste with sea salt and black pepper.

Step 4/8

Pick and roughly chop ½ a bunch of fresh flat-leaf parsley (15g) and ½ a bunch of fresh dill (15g), then stir half into the spinach mixture.

Step 5/8

In a bowl, whisk the remaining 50g of feta with 200g of natural yoghurt and 4 large eggs until well mixed.

Step 6/8

Working one at a time, lay a sheet of filo pastry on a clean worktop, brush with a little olive oil and spread with a little spinach mixture. Roll into a long sausage shape and place in a 30cm x 40cm baking dish. Repeat until all the filo (275g in total) and spinach is used up and the baking dish is filled with neat rows of filo.

Step 7/8

Pour over the egg mixture, brush with olive oil, then finely grate over 10g of Cheddar. Bake for 35 minutes, or until golden.