Spinach and feta pie in filo

Heat a couple tablespoons of olive oil in a skillet and add chopped yellow onion with a small pinch of salt; cook until soft and translucent, not browned.

Let the onion cool a little.

Defrost the spinach and squeeze out all the excess liquid; crumble the feta; chop the dill, parsley and chives; crack the eggs.

Preheat the oven to 375.

Whisk the eggs in a large bowl; add the spinach, sauteed onion, herbs and feta and mix gently with a fork. No extra salt.

Brush a 9-inch round nonstick pan with olive oil on the bottom and sides.

Keep the unused filo covered with a damp paper towel so it does not dry out.

Lay filo four sheets at a time, overlapping so it overhangs, oiling every four sheets; use about three quarters of the package.

Add the filling, oil the inside of the filo and fold the overhang over the top.

Brush the top evenly with olive oil; optionally cut a few slits with a paring knife.

Bake at 375 for about 40 to 45 minutes until intensely golden brown.

Cool almost completely so it does not fall apart, lift onto a platter and slice.