Method

• Preheat oven to 180°C
• In a skillet sauté the garlic, onion and spinach
• When tender and sweet remove to a large bowl to cool
• Meanwhile brush a pie tin with melted butter, and line with offset sheets of filo, brushing each sheet before adding the next
• When cool, combine the spinach mix with the beaten eggs and cream, the crumbled cheese, salt pepper and nutmeg
• Smooth the mix into the lined pie tin and cover with several more sheets of buttered filo
• Brush the top and scatter with your choice of seeds – my pick is nigella
• Bake until the pastry is golden and filling set
• Best served warm rather than straight from the oven