Spanichopitta

1 Large onion, chopped
3 Large cloves garlic, chopped
1 Tablespoon olive oil
1 knob of butter
500g frozen spinach
1 tablespoon finely chopped parsley
1/2 a teaspoon of salt
1 teaspoon of cinnamon
freshly ground black pepper
1 teaspoon mint
120g grated cheese
120g feta cheese
4 beaten eggs
100ml Fresh cream
1 packet filo pastry

Defrost the spinach. Heat butter and oil in a medium pan, on a medium heat.

Fry the onion until translucent. Add spinach and cook until the water is absorbed. Add salt, cinnamon, pepper, parsley, mint, and cook for 3 minutes.

Allow to cool and add eggs, cheeses and cream. Put oven on to 180 degrees C

Line a baking tin with 4 pieces of filo pastry, brushing each with a little oil. Add the mixture to the pastry and spread it out.

Turn in the edges of the pastry onto the spinach mixture.

Cover with 5 or 6 more sheets of pastry, tucking in, and brushing sheets with oil to help stick them down, and keep moist.

Sprinkle with a little cold water and cook for 40-50 minutes.