250 g peel
400 g spinach
175 g dried tomatoes in olive oil
200 g feta feta cheese, crumbled
Clean the spinach put in a container on the stove with 4 tbsp water to scalded. Transfer it in a colander, allow to cool, and squeeze any excess liquid. Cut a large spinach and dried tomatoes and confuse them with crumbled feta feta cheese. Finally Confuse nice and eggs. Olive oil from dried tomatoes drain into a bowl. Take a sheet of phyllo and brush with olive oil. Put it with fat side down in form with removable sides of diameter 26 cm. A small part of the leaves should be removed out. Do the same with the remaining 1/2 of the peel, put them cross to be able to go everywhere hanging tabs. Top distribute the filling evenly and cover with the remaining pastry. Toppings again anoint with oil from the tomatoes, but they pleating. On them transfer tags and coat them well with olive oil. Put the Greek pie to bake in the heated oven at 180C for about 30 minutes when its pastry are golden and crisp, the pie is ready. Serve it to pieces.