You don't have to like spinach to enjoy this Greek dish - the cheeses make it really delicious.
- Heat the oven to 180C.
- Chop the onion. Gently heat 1 tablespoon of olive oil in a frying pan, and cook the onion until soft, but not brown.
- Meanwhile, prepare the spinach. For fresh spinach, fill the sink with about 5cm of cold water, add the spinach and swish it around. Remove the spinach from the sink, empty the sink, and repeat the process. Pull the spinach leaves off the stems. Place the leaves in a large saucepan (discard the stems), cover with the lid and cook until just wilted (soft and limp). For frozen spinach (350g), cook according to the packet instructions. When the spinach is cooked, drain well in a sieve, pressing the water out with a wooden spoon. Chop the drained spinach on a board with a knife.
- Place the spinach in a large bowl. Add the cooked onion and cottage cheese.
- Drain the water from the feta, chop into pieces about 1cm square, and add to the spinach mixture.
- Chop the parsley and add to the mixture, if using. Add the black pepper and nutmeg, then stir until mixed.
- Place the mixture in the ovenproof dish.
- Remove the filo sheets from their packet and place them flat in a pile on top of each other. Immediately wrap up the rest of the filo pastry so that it won't dry out. Pour a little olive oil into a small dish and brush a sheet of pastry on one side with oil. Scrunch up the pastry as if you were loosely screwing up paper and place it, oily-side up, on top of the spinach mixture. Repeat this process 3-4 times. The mixture should be completely covered with scrunched-up pastry.
- Place the dish in the oven and bake for about 15-20 minutes until the pastry is golden and crisp. Serve warm.