Spanakopita

1.Preheat oven to 200°C/180°C fan forced. Grease a 26x16cm (base measurement) ovenproof baking dish. Bring a saucepan of water to boil over high heat. Add spinach; remove from heat. Stand 1 minute. Drain; refresh under cold water. Using hands, squeeze excess liquid from spinach. Place spinach in a bowl. Add fetta; stir to combine. Whisk eggs and milk together in a jug. Add to spinach mixture; stir to combine. Season.

2.Stack 5 pastry sheets, brushing with melted butter after each sheet. Use pastry stack to line base and sides of prepared dish. Set aside. Stack remaining pastry, brushing with melted butter after each sheet. Set aside.

3.Spoon spinach mixture into pastry shell; level surface. Fold any pastry overhanging the edge of dish back over filling. Top with remaining pastry stack, tucking pastry into side of dish. Brush top with remaining butter. Using a small sharp knife, score top of pastry in a diamond pattern. Bake for 20 minutes or until golden and cooked. Stand in dish for 10 minutes. Serve with salad.