Spinach and Feta Filo Pie

8 sheets of phyllo pastry

Spinach filling / 1st part:
~300 g baby spinach, cleaned, washed, drained, chopped
1 tbsp butter
2-3 green onions,chopped
1/2 tsp paprika
Salt
Pepper
~
2nd part:
2 eggs
1/2 cup feta cheese, crumbled
1/2 cup mozzarella cheese, grated
1/4 cup walnuts, chopped

Sauce:
2-3 tbsp extra virgin olive oil
1/4 cup milk

9.5" (24cm) pie plate, oiled

Cook 1st part of the fillings in a large pan at medium heat. Stir frequently until the spinach has wilted. Do not overcook! Let it cool down.

Meanwhile, mix the 2nd part of the filling in a bowl. Add the cooked spinach, stir.

Take 2 sheets of the phyllo pastry and place on the pie plate, leave the sheets hanging over the rim of the pan. Put some sauce with a spoon on the sheets. Take 2 more sheets and place over the pie plate, leave the sheets hanging over the rim of the pan as well. Spread some sauce over it. Wrinkle 2 sheets and layer on them. Then spread the cooked filling all over this layer (picture).

Wrinkle 2 sheets and cover the filling (picture) and put some more sauce again. Then fold over the sides of the bottom layers. Pour the rest of the sauce on the top. Leave in the fridge for about an hour.

Preheat the oven to 350 F (180 C). Place the dish on the middle rack. Bake until the top turns to a light golden colour. Serve it with tea as an afternoon snack or as breakfast.