Being by greasing a flan dish and then lining with shop bought filo pastry (there really is no need to make your own- you can't tell the difference and it is a lot less faffy!)
Take a pack (around 6-8 sheets) and gently take one sheet at a time and either brush with oil or spray with spray oil (which reduces the calories). Then lay the pieces over the base so they hang over the side and they cover the base completely. Repeat with each sheet and then give a final brush with oil/ spray. This is quite a wet mix so if there are lots of gaps it will leap out. Alternatively use a shortcrust pastry to line the tin which will hold the liquid.
Next take a large pack of young spinach leaves and wilt in a frying pan over a medium heat for a few minutes.
Then remove this from the pan and drain it so that most of the liquid is removed. Then put in the pan 2 chopped red onions and a chopped bunch of spring onions and some grated nutmeg and some chopped garlic.
Cook gently for a few minutes until softened then put the spinach back in and stir through.
Chop up a cupful of olives and a large handful of parsley.
Then add this to the pan.
Give it a good stir then take off the heat and pour this mix into the pastry base.
Now crumble over 200g feta cheese.
Then toast some pine nuts for a few minutes until golden brown.
Then sprinkle these over the pie.
Grate over some parmesan.
Then make the egg mix- beat together 3 eggs, 150ml of milk and 150ml single cream. Season.
Pour this over the vegetable mix.
Then fold up the filo pastry to enclose the mixture.
Bake in a pre-heated oven at 190 degrees for about 35 minutes until the filling if firm and the pastry golden. Serve with boiled new potatoes and a green salad.