1. Rinse the spinach leaves, shake off the excess water, and pack into a large saucepan. Cover and cook over medium heat for 8–10 minutes, turning occasionally, until just wilted. Drain well in a colander, pressing the spinach to extract as much water as possible. Let cool in the colander.

2. Meanwhile, melt 2 tbsp of butter in a large skillet over low heat. Add the onion and spices and cook 7–8 minutes, stirring occasionally, until softened but not browned. Stir in the apricots and pine nuts and set aside to cool. Preheat the oven to 400°F (200°C).

3. To assemble the pie, melt the remaining 2 tbsp butter. Lightly brush an 8in (20cm) springform pan with melted butter. Line the pan with a filo sheet, letting the edges hang over the edge, and brush with butter. Repeat with 5 more sheets, brushing with butter each time and letting the excess hang over.

4. Blot the cooled spinach with paper towels, then chop finely. Stir into the cooked onion mixture, and season with salt and pepper. Spread half of the spinach into the filo-lined pan. Sprinkle with the feta, then cover with the remaining spinach mixture.

5. Piece by piece, fold the overhanging filo over the spinach, brushing with butter as you go. Brush the top with any remaining butter and place the pan on a baking sheet. Bake for 35-40 minutes, until crisp and golden. Let stand for 10 minutes, then carefully remove the sides of the pan.

6. Serve hot or warm, cut into wedges, and garnish with parsley and strips of lemon zest.

Variation:

Blue Cheese Filo Pie: Substitute crumbled blue cheese, such as Stilton, for the feta, if desired. For a meat version of this pie, replace the cheese with 2 cups chopped cooked chicken or cooked ground lamb.