You can make your own Dough, but we will spare you the trouble: just call Rosmarin and order a greek-type Phyllo "Filo Kroustas". It is crunchy, selicious, just how our grandmother used to make it. Every pack contains 14 phyllo dough pieces. You will need 5-6 phyllo pieces for the bottom and 5-6 phyllo pieces for the top of your pie.
Place a nonstick pan over medium to high heat.
Add a little olive oil and the spring onions.
Sauté until they soften.
Tear up the spinach with your hands and add to the pan.
Sauté until it softens and all of the liquid evaporates.
Transfer to a bowl.
Add the mint, hartwort, oregano, dill, lemon zest, feta cheese, cream cheese, salt and a generous amount of freshly ground pepper.
Stir and your filling is ready!
Preheat the oven at 160C
Brush a 30 cm round baking pan with olive oil.
Lay the first 4 pieces of phyllo nicely on to the bottom of the pan.
Drizzle with olive oil. Do not brush the phyllo so that they don’t stick to one another and air pockets can be created in between them. This makes the phyllo crunchier!
You will need about 200 ml of olive oil for all of the phyllo.
Repeat the same process for another 2 sheets of phyllo, to create the bottom crust.
Make sure you lay the phyllo along the sides of the baking pan first and then fill in the gaps with more of the pieces of phyllo. This helps give more texture.
Add the filling, spreading it evenly all over the phyllo base.
Drizzle filling with some olive oil.
Cover filling with another 2 sheets of phyllo dough, repeating the exact same process as before.
Be as careful as you can with the 6th and final sheet of phyllo dough, which should be left whole.
Gently lay it out over the pie, turn the edges over with your fingers and gently tuck them in all the way around.
Score the surface with a sharp knife and drizzle with the remaining olive oil.
Bake for 45-60 minutes, or until golden and crunchy.
When ready, remove from oven and cut in to pieces.
Drizzle each piece with a small amount of olive oil and serve.