Ingredients

• One pack of very thin Filo pastry (obtained from a specialist deli)
• 1 Kg / 2 lb of spinach, either frozen or fresh
• 1 kg / 2 lb of feta cheese
• 250g / 1/2lb of butter or margarine
• 2 cloves of garlic or garlic power

Instructions

• If the spinach is raw, cook and slice thinly.
• If frozen, defrost. In either case, mix the feta cheese with the spinach to make a mixture, adding the chopped garlic.
• Spread some butter on an oven tray.
• Open the filo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush.
• After you have done 8 filo slices, place the spinach/feta mixture and spread over the entire oven tray, covering the 8 pastry slices.
• On top of this, place the remaining pastry slices, buttering each one of them as well.
• Notch the last one creating 2 inch (5 cm) on a side, squares.
• Place in a medium heat oven and cook till brown.