2) Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pan.
3) Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble, and mix.
4) Brush 450g of the phyllo dough with melted butter piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the spinach mix on top, and piece by piece layer and brush the rest of the phyllo on top.
5) Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water. Bake at 170C/Gas 3 for 45 minutes or until golden brown.