INGREDIENTS

• 1/2 cup olive oil
• 4-5 spring onions
• Bunch of fresh dill
• 2 leaks, chopped
• 2 zucchini, chopped
• Pinch of Maldon sea salt 
• 1 tsp nutmeg (optional)
• 2 eggs
• 900g fresh spinach, rinsed & chopped 
• 8 sheets phyllo dough 
• 300g Dodoni feta, crumbled

METHOD

1. Preheat oven to 175°C. Grease a 9×9 inch square baking pan. 
2. In a blender, mix together the zucchini, leaks & spring onion until coarse.  
3. Heat 3 tbsp olive oil in a large pan over medium heat. Add the ingredients from the blender & sauté. Stir in spinach, dill, a pinch of sea salt & nutmeg; sauté until spinach is limp, approx. 2 min. Remove from heat.
4. In a bowl, mix together the eggs & feta. Stir in spinach mixture. 
5. Lay 1 sheet of phyllo dough in your baking pan. Brush phyllo generously with olive oil. Lay another sheet of phyllo on top & brush with olive oil. Repeat with 2 more sheets of phyllo (the sheets will overlap the pan). 
6. Spread cheese & spinach mixture into pan & fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with olive oil. Be sure to tuck overhanging dough into pan to seal filling. Bake for 30-40 min. or until crisp & golden brown. 
7. Serve hot cut in squares.