Egg and spinach pie

1.Preheat oven to 180°C (160°C fan-forced). Invert the base of a 22cm (base measurement) spring form pan and secure it back into the pan. Grease pan with a little of the melted butter.

2.Place spinach in a sieve over a bowl. Press to squeeze excess liquid from spinach. Transfer spinach to a large bowl.

3.Heat oil in a large frying pan over moderate heat. Add onion and garlic; cook and stir for 2 minutes or until softened. Add spinach; cook and stir for 2 minutes or until heated. Cool slightly.

4.Place 1 sheet of pastry on a fiat surface. Brush with a little of the remaining melted butter. Fold in half crosswise to form a square. Repeat with remaining pastry and butter to make 10 squares. Place 1 pastry square in prepared pan, with tips sitting upright above rim. Brush with remaining butter. Top with another pastry square, rotating pastry slightly. Repeat layering and rotating pastry squares in pan to form a pastry shell.

5.Whisk eggs, cream, parmesan and thyme in a large bowl until combined. Add spinach mixture and feta; stir to combine.

6.Pour into prepared pastry shell. Place pan on a baking tray. Bake for 50 minutes or until filling is set. Stand in pan For 15 minutes. Cut into wedges. Serve with chutney and salad.