Ispanakli Borek

Wilt the spinach in a large saucepan over a medium heat for 3 minutes until just collapsed, then tip into a colander to cool.

Once cool enough to handle, squeeze as much liquid as possible from the spinach and roughly chop it.

Finely chop the onion.

Crumble the feta cheese into a mixing bowl with the chopped spinach, chopped onion, one of the beaten eggs, fine sea salt and black pepper, and mix well.

Beat the remaining two eggs in a separate bowl with the milk and olive oil.

Brush a baking tray with olive oil and lay a sheet of filo pastry inside it, brushing the sheet with the egg mixture.

Layer six more sheets of filo on top, brushing each one with the egg mixture as you go.

Spread the spinach and feta filling evenly over the layered filo.

Layer the remaining five sheets of filo on top of the filling, brushing each one with the egg mixture, then scatter the nigella seeds over the top.

Score the top layer into portions with a sharp knife and bake at 180°C for 35 minutes until deep golden and crisp.

Leave to cool for a few minutes in the tray before cutting along the scored lines and serving.