1 pack filo pastry
25g butter, melted

Filling:
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
2 tbsp tomato puree
2 tsp pesto
400g spinach, cooked & drained
2 tbsp sultanas
2 tbsp pine nuts
2 tomatoes. chopped
350g feta cheese crumbled
1 egg yolk to glaze pastry

Preheat the oven to 200C

Working quickly, layer the filo pastry around a greased round tin or casserole allowing the edges to hang over the side of the dish. Set aside 4 – 6 sheets for the top of the pie.

Fry the onion & garlic gently in the olive oil & combine with the cooked spinach.

Mix the tomatoe puree & pesto.Spread this mixture in the bottom of the dish.

Then add the cooked spinach. Top this with a the capers, pine nuts, sultanas & chopped tomatoes.

Finally top with the crumbled feta cheese.

Top the pie with the final filo pastry sheets allowing the edges to overhang. Take these edges & roll up like a cigar on top of the pie. Glaze with egg.

Bake at 200C for about 45-60 minutes.