0. Place the spinach in a large colander and pour boiling water over it to wilt it. Drain and cool, then tip it into a clean cloth and squeeze out as much water as possible.

1. While the spinach cools, gently sauté the leeks and spring onions in 2 tablespoons of olive oil and a pinch of salt in a small skillet until very soft. Season, then transfer to a bowl to cool. Add the spinach and feta and mix well.

2. Grease an 8 x 8 inch baking pan. Brush four of the filo sheets with olive oil and line the pan, leaving a little dough overhanging. Pour in the filling and cut the remaining filo sheets in half, brush them with oil, and lay them on top. Tuck in the overhanging edges to seal. Lightly cut the top into 4 quarters, but don't cut all the way through.

3. Preheat oven to 190°C. Bake for 30-35 minutes or until golden brown. Serve warm or at room temperature.