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1.
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Wash spinach really well, then shred and place in a colander to dry (or wrap in a tea towel and spin around your head — I strongly suggest that you do this outside, not in the kitchen). Place in a very large bowl (I use a 3.5 L bowl which, if I’m careful, can be used for the whole mixing process).
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2.
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Fry the garlic in half cup of oil and, when slightly browned, add the shallots and saute until soft.
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3.
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4.
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Combine the eggs, cheeses and dill with enough water to make a smooth fluid (if you use less cheese, water may not be necessary). Mix through the spinach.
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5.
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Oil a 33 cm x 25 cm x 5 cm baking dish, then lay 10 sheets of filo pastry in the dish, brushing each with oil separately. Overlap the sheets and don’t crop the excess — these will be folded over the filling.
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7.
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Lay the remaining 10 sheets of pastry over the top, one at a time, brushing each with oil. Press the filo edges down between the pie and the side of the baking dish with your pastry brush.
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8.
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Use a very sharp knife to cut through the top filo sheets in a square or diamond pattern. Spray with a fine mist of water to prevent curling.
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9.
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Bake in a pre-heated oven at 200°C for 10 minutes, then reduce to 180°C for a further 30–35 minutes until golden brown. Do not be deceived by the colour — it is not cooked until the pie rises above the sides of the pan like a pillow. If it browns too quickly, cover with a sheet of brown paper until it rises.
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10.
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| John Pitt, technical writer |
| john@pitt.net.au |