| 1 kg | spinach |
| 1 | medium onion, chopped |
| 1/2 cup | olive oil |
| 1 cup | chopped spring onions |
| 1/2 cup | chopped parsley |
| 1/2 bunch | chopped fennel |
| 1/2 bunch | chopped dill |
| 1/2 teaspoon | ground nutmeg |
| 1/2 cup | mizithra or cottage cheese |
| 1 cup | well crumbled feta cheese |
| 1/4 cup | finely grated keflotiri or parmesan |
| 4 | eggs, lightly beaten |
| salt and pepper |
| 10 sheets | filo |
| butter |
Wash and stem spinach. Chop coarsely and put into a large pan, cover, and heat for 7-8 minutes, stirring occassionally. Drain in a colander, pressing with a spoon. Fry onion gently for 10 minutes, add spring onions and fry a further 5 minutes.
Place drained spinach with onion mix in a large mixing bowl. Add the herbs, nutmeg, cheeses and eggs and stir. Add salt and pepper to taste.
Brush a 25x30 cm baking dish (or quiche dish) with butter, and line with buttered filo sheets. Add the filling, and top with more buttered filo. Score the top layer lightly, brush with butter, and bake in a moderate oven for 45 minutes.
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