Jamie Oliver spinach and feta pie

Turn oven on to 200 degrees Celsius. If using pinenuts, dry toast them in frying pan and put aside. (They burn easily so watch them). Crack 5 eggs in mixing bowl and crumble in 300g feta. Grate in 50g cheddar cheese. Add pinch of black pepper (if using) and a couple of punches of oregano, zest of 1 lemon (if using) and a lug of olive oil. Add pinenuts if using. Put fry pan back on heat, add some olive oil and a knob if butter and pile in half the spinach. Gently wilt it. Stir frequently. Take pastry out of fridge. Lay out a large sheet of baking paper approx 50cm long and run a little olive oil all over it (scrunch it up then lay it flat). Arrange 4 full pastry sheets In a large rectangle, overlapping at edges so they almost cover the paper. Rub some olive oil over them. Or if using puff pastry just layout one sheet (can make pastry bigger by adding strips to sides). Sprinkle over a good pinch of salt and pepper and a pinch of cayenne (if using). (If using filo pastry repeat until you have three layers like that. Don’t worry if you have any cracked bits). Once spinach is nice and dense remove from heat. Add spinach to egg mixture. Mix well. Carefully move the baking paper and pastry into the empty frying pan so the edges spill over. Push it down into the sides of the pan. Pour in egg mixture and spread out. Fold the pastry over the top and let it fall where they will. Put the pan back on medium heat for a couple of mins to get the bottom cooking then put the pan into the oven to cook for 18 to 20 mins or until golden and crisp. Great with Jamie Oliver tomato salad or cucumber and olive salad.