Spinach Feta Pie
Rinse the spinach and trim the stems. Rinse and slice the scallions.
Heat 3 tablespoons olive oil in a frying pan and saute the scallions until tender. Add the dripping wet spinach and wilt over hight heat until all the liquid has evaporated. Remove the pan from the heat. Let cool briefly. Finely chop the spinach mixture on a cutting board and transfer to a bowl.
Chop the dill. Finely crumble the cheese. Combine the spinach, cheese and dill. Season with pepper and salt. Whisk eggs and add to the spinach mixture.
Preheat the oven to 200°C (approximately 400°F). Heat the butter and milk together in a small pan. Brush the baking dish with remaining olive oil.
Place the first filo dough sheet in the baking dish letting the dough hand over the edge of the baking dish. Generously brush the dough sheet with the butter mixture.
Cut the second sheet in half and place in opposing directions over the first sheet of dough. Brush the dough generously with the butter mixture. Evenly spread the spinach mixture in the baking dish.
Cut the third sheet in half and cover the spinach with the two sheets, brushing each layer generously with the butter mixture. Fold the edges onto the pie. Brush again with the remaining butter mixture.
Slice the top layers of the pie into 4 or 8 pieces before baking. Place in the oven and bake until golden, about 35 to 40 minutes. Let cool slightly. Slice the pie completely through and serve hot or cold.