Preheat oven to 400* F. Wash spinach thoroughly, drain briefly and cook in a covered pan with no extra water for a few minutes, until wilted and tender. As soon as spinach is cool enough to handle, squeeze out all excess moisture and chop very finely. Peel and chop onions. Finely chop or crumble feta cheese. Beat 4 eggs lightly in a large mixing bowl with a pinch of salt and some freshly ground pepper. Heat 6 Tbs. oil in a saucepan and fry onion gently, until soft. Add chopped spinach and a pinch of salt. Stir well. Cover and cook gently for 5 minutes. Stir in dill and parsley and cook for 2-3 minutes, stirring to allow any moisture to evaporate. Remove from heat, stir in cream and leave to cool a little before stirring in eggs and cheese and adding more seasoning. On a lightly floured board, roll each pastry piece large enough to line a large, shallow, greased baking tray. If you prefer to use filo dough, place half of the sheets from the package, one at a time, one on top of the other, to line the baking tray and brush with melted butter or oil. Do likewise with remaining sheets for pie lid. Spread spinach and cheese mixture over pie hell and place the other 1/2 of pastry on top. Pinch edges together firmly all the way around, or press with the tines of fork to seal tightly. Beat remaining egg and brush over surface of pastry to glaze. Bake 20 minutes, or until pastry is puffed, crisp and golden
Serves 8