Spanokopitta - spinach and feta pie

I alread have a recipe for this on the cookbook, made the way Jamie O does it, to be as quick as possible and use a frying pan. But now I find it just as easy to do it in the oven, using a nice heavy cake tin. So I am repeating it here.

Spanokopitta

• 3 eggs lightly beaten
• One packet of feta cubed
• Cheddar or another strong cheese, grated, about 100g. 
• 50g pinenuts, toasted quickly in a dry frying pan.
• Lots of spinach cooked quickly in a little oil or steamed - say 2 packets from the supermarket, or a good picking from the garden, or even several lots of frozen. Once it is cooked, chop it a bit and season with S&P, add lemon rind and a grating of nutmeg.
• Herbs, say mint, parsley or rosemary or all three.
• One packet of filo and olive oil

A tin, 20 cm square, or a dish, or a small roaster.

Mix all the ingredients for the filling together. Oil your dish or tin. Put in a double strip of greaseproof to help you take it out when cooked. Heat the oven to 200/No 6

Lay the filo out and work quickly. Layer the filo up to line the tin with a brush of oil each time. Do 3 layers. If you have large sheets as some packets are now, you may have to halve them. Don't be too fussy, but make sure you have an overlap each side.

Put in your filling. Layer the filo up again, finishing with oil and a sprinkling of pinenuts. Use scissors to trim any extra bits at the corners but you can fold most of the filo over the top.

Cook for 25 mins at the full heat, covering with greaseproof if you smell it getting very brown. Turn the oven down to 160/No 4 and let it cook for another 20/25 mins until it is golden and seems solid.

Eat hot, warm or cold with salad. This much makes 6 portions which two people can eat one day and then the next,  with relish.