• 1kg filo pastry
• 1kg fresh spinach
• 1/2 cup olive oil
• 5-6 spring onions
• 100g PAPATHANASIOU Kefalograviera, grated
• 300g PAPATHANASIOU feta cheese in pieces
• 2 eggs
• olive oil for brushing on filo
• 4 tbsp dill
• 1 tbsp rice
• 2 tbsp cream or milk
• salt-pepper

Wash the spinach well, cut into small pieces, strain, add salt and put it in a large dish together with all the other ingredients and create the filling while mixing.
Oil the pan and lay out half the filo sheets, and then brush some oil onto each leaf separately. Put the filling in the pan and spread it out so that it can be even all over. Fold in the filo pieces that stick out from the pan, brush oil onto them and add the remaining sheets (brush oil onto each of these sheets as well).
Cut the protruding sheets and carve the top sheets into pieces.
Bake in a preheated oven at 180 degrees for 25-30 minutes until the filo sheets catch colour.