12 sheets filo pastry, about 30x23cm each, thawed, if frozen
about 200g butter, melted and cooled
250g baby spinach leaves, cooked
2 tbsp olive oil, plus extra for oiling
4 spring onions, finely chopped
1 small garlic clove, crushed
2 tbsp fresh dill
125g feta cheese (drained weight), crumbled
1 large egg, beaten
1/4 tsp freshly grated nutmeg
2 tbsp pine kernels, toasted
salt and pepper
To make the filling, put the spinach in a large mixing bowl and set aside. Heat the oil in a frying pan. Add the spring onions and cook over a medium heat, stirring frequently, for 1 minute. Add the garlic and cook, stirring, for a further 1-2 minutes, or until the spring onions are soft. Add to the spinach with the dill, feta cheese, egg, nutmeg, pine kernels and pepper to taste - the texture will be very runny.
Preheat the oven to 190/375/Gas 5. Lightly brush 1 or 2 baking sheets with oil. Lay one sheet of filo pastry on a work surface and brush all over with melted butter. Top with another sheet of filo and brush with butter, then add a third and again brush with butter. Cut the three layers into long strips 7.5cm wide. Cut a total of 12 sets of strips. Arrange one set of strips on the work surface vertically in front of you. Keep the filo you are not using tightly covered with damp (not wet) kitchen paper so that it does not dry out.
Stir the filling and put 1 tbsp in the bottom left-had corner of the strip, about 5mm from the short edge. Gently life the corner over the filling to form a triangle so that the bottom edge now runs along the right-hand side. Fold the triangle upwards, then to the left so that the open edges are across the top and the filling is enclosed. Continue folding the triangle from side to side until you reach the top. Dab the small strip of pastry at the top with water and fold over the triangle to seal. Transfer to the prepared baking sheet, seam side down, and brush with melted butter. Repeat with the remaining sets of filo strips.
Bake in the preheated oven for 12-15 minutes, or until golden brown and crisp. Serve hot or warm.