Ok, this is my (Cretan) MIL's recipe, she claims it's an old family one, but I have my suspisions, I think she nicked it off a recipe book.
600gr pastry (my MIL assumes I make pastry from scratch, but I, the underserving slattern, always use shop-bought)
For the filling
1kg spinach
10 spring onions, chopped finely
1/2 chopped dill (or dried mint)
200gr mizitrha, a Cretan cheese like ricotta or you could use feta
2 eggs (optional)
salt & pepper
olive oil to brush the pastry
Roughly chop the spinach and put it in large bowl. Add salt and start pressing down with the palm of your hand until it sofens and starts errrmmm...I'm translating from Greek here...errr...surrendering its juices. Or something.
Squeeze as much of the liquid out with your hands and then leave the spinach in a colander to strain for at least 15 minutes.
In a bowl, mix the strained spinach with the chopped spring onions, add the dill (or mint) and mix well. If you're using feta, crumble it into small pieces and add it to the mixture. If you're using mizithra or ricotta just mix it in.
Taste for seasoning and add a little salt if necessary. Add a good pinch of pepper and then the two eggs, beaten if using (I usually do, it binds the filling better).
Stir the mixture one last time and leave it in a cool place
If you have made the pastry from scratch, divide it into two, one piece slightly larger than the other. Take the larger piece and roll out to a piece big enough to cover the bottom and sides of the pie tin you are using.
Brush the tin with oil, line it with the pastry, brush with a bit of oil and add the filling. Tuck in the overhang of the pastry towards the filling. Roll out the second piece of pastry and place it on the tin to cover the filling well.
Score the pie with a sharp knife diagonally and bake at 170C for 45-60 minutes.
Voila. Kali oreksi.