then...

1 Fry the onion and shallot until they are transparent
2 Add the fresh spinach and cook until it begins to stick to the pan.
3 Add the parsley, dill, salt and pepper. Cover and cook for 10 minutes, stirring occasionally. Mix well and allow to cool.Turn the mixture into a bowl and add the milk
4 Finally crumble the cheese into the mixture.
5 Beat eggs lightly and gradually stir in, adding more seasoning if necessary
6 Grease a 8” sandwich tin or pie plate. Line with three sheets of pastry, folding each one double, and brushing each layer with butter
7 Spread the Spinach filling evenly over the tin and top with 5 sheets off pastry, folding and brushing as before
8 Trim excess pastry and bake in a slow oven for about an hour or until the pastry is crisp and golden.
9 Serve warm or cold cut into wedges Fry onion and shallot until transparent
10 Add parsley, dill, salt and pepper. Cover and cook for 10 minutes, stirring occasionally
11 Remove the lid and cook until the spinach begins to stick to the pan. Turn into a bowl and add the milk Mix well and allow to cool.
12 Finally crumble the cheese and add to the spinach mixture
13 Beat eggs lightly and gradually stir in, adding more seasoning if necessary
14 Grease a 8” sandwich tin or pie plate. Line with three sheets of pastry, folding each one double, and brushing each layer with butter
15 Spread the Spinach filling evenly over the tin and top with 5 sheets of pastry, folding and brushing as before
16 Trim excess pastry and bake in a slow oven for about an hour or until the pastry is crisp and golden.
17 Serve warm or cold cut into wedges