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Put the spinach into a large pan. Pour over a
couple tbsp water, then cook until just wilted.
Tip into a sieve, leave to cool a little, then
squeeze out any excess water and roughly chop.
Roughly chop the tomatoes and put into a bowl
along with the spinach, feta and eggs. Mix well
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Carefully unroll the filo pastry. Cover with some
damp sheets of kitchen paper to stop it drying
out. Take a sheet of pastry and brush liberally
with some of the sundried tomato oil. Drape oil-
side down in a 22cm loosebottomed cake tin so that
some of the pastry hangs over the side. Brush oil
on another piece of pastry and place in the tin,
just a little further round. Keep placing the
pastry pieces in the tin until you have roughly
three layers, then spoon over the filling. Pull
the sides into the middle, scrunch up and make
sure the filling is covered. Brush with a little
more oil.
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