1 packet of Filo pastry
250g fresh spinach, wilted
150g Feta cheese, crumbled
1 clove of garlic, crushed
1 small jar of sundried tomatoes, chopped
75g black olives, sliced
Preheat your Everhot oven to 180C.
Gently mix the spinach, feta cheese, garlic, sundried tomatoes, egg and black olives.
Brush your 24cm loose bottom cake or pie tin with leftover oil from sundried tomatoes.
Place 1 sheet of filo pastry in the tin with 1/3 of pastry hangs over the side then gently brush with oil.
Place 2nd sheet slightly further round and repeat the process until all sides are covered.
Spoon over the filling to the centre of the tin.
Pull the sides into the middle, making sure that the filling is covered. If you have any spare sheets, scrunch them and place on the top.
Drizzle with oil.
Cook for 30 minutes or until pastry is golden brown and crispy.
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