Spinach is a great vegetable to grow.  You can always scatter a few spinach leaves into sandwiches, pastas or curries.  Here is a great recipe devoted to spinach and uses a great big bunch!

• 2 large brown onions, diced
• 2 garlic cloves, crushed
• 3 spring onions, sliced
• A big bunch of spinach, shredded
• Juice from 1 lemon
• 2 eggs, lightly whisked
• 300g of firm ricotta cheese
• 100g of feta, crumbled
• 1 tbs wholegrain mustard
• 1 tsp nutmeg
• A handful of mint leaves, chopped
• A handful of parsley, chopped
• 10 sheets of filo pastry
• 60 g butter, melted
• Olive oil

Pop oven on at 180 deg C.  Coat a lasagne dish with a thin layer of melted butter.  

In a large saucepan, using a dash of olive oil fry up garlic & onions until golden.  Add spring onions and spinach and squeeze the juice from a lemon.  Stir over medium heat until spinach has wilted and liquid has evaporated 5-8 minutes.  Transfer spinach mix to a colander and drain off any excess fluid and leave it to cool.

Now make the cheese mixture.  In a mixing bowl add egg, ricotta, feta, nutmeg and mustard  and stir until combined.  Now add spinach mix, parsley and mint.

Filo pasty time!  Lay out the filo and line the lasagne tray with the first sheet of pastry.  Using a pastry brush paint on a thin layer of melted butter on the pastry.  Then lay the next sheet of pastry, another coat of butter and continue until you have five sheets on the base.  Now spoon in the spinach & cheese mix and cover with another five sheets of pastry, remembering to brush on the butter with every new sheet.

Fold over the side edges to enclose the pie and then fold over the end edges.  Coat with a final brush of butter and then put in the oven for 30-45 minutes or until golden.  Serve with salad.