Spinach and Feta Filo Spiral Pie

Place the spinach in a large non-stick pan over medium heat. Cook, stirring often, until just wilted, then transfer to a clean kitchen towel and let it cool slightly. Squeeze out as much liquid as possible, chop the spinach, and add it to a mixing bowl.

Melt a small knob of the butter in a frying pan over medium heat. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until soft and lightly sweet. Add the onion to the spinach, then mix in the crumbled feta with a fork. Taste and season with black pepper and a little salt only if needed, as feta is already salty.

Preheat the oven to 190°C/170°C fan/gas 5. Brush a 24 cm x 4 cm deep metal pie dish with a little of the melted butter.

Lay one filo sheet on a clean work surface and keep the remaining sheets covered with a damp towel so they do not dry out. Brush the sheet lightly with melted butter, then spoon about 2 tablespoons of filling in a line along one long edge. Roll it loosely into a long log, then coil it gently and place it in the center of the dish.

Repeat with the remaining filo sheets and filling, wrapping each new roll around the center coil to form a spiral. Brush the top with the remaining melted butter and sprinkle with nigella seeds. Bake for 25-30 minutes, until the pastry is deep golden, crisp, and cooked through. Let stand for 5 minutes before slicing.