Method:

1. Preheat the oven to 180°C (160°C fan-forced).
2. Heat the oil in a large frying pan over medium heat and cook the spring onion and garlic for 2 minutes or until fragrant. Add the Garden Supreme IQF chopped spinach and any liquid. Cook until just heated through. Season well, transfer to a large bowl and stir in the couscous, then set aside to cool slightly.
3. Layer 10 sheets of the pastry, spraying olive oil lightly between each layer. Allow for plenty of overhang. Press into the base of a greased 25cm x 30cm shallow baking pan, letting the sides overhang. Layer the remaining 6 sheets of pastry. Set aside, keeping the pastry covered with a damp tea towel to keep it from drying out.
4. Stir the herbs, zest and eggs through the spinach mixture and then fold in the feta. Spoon the mixture into the lined pan, cover with the remaining pastry, and then fold over the overhanging pastry, folding it around the edges to form a boarder. Spray with a little more oil and sprinkle with seeds. Slice through the top few layers of pastry to mark out 12 portions.
5. Bake in preheated oven for 40 – 45 minutes or until golden brown and set. Allow to cool for 15 minutes before serving. Or chill and reheat before serving. Serve with a side salad, tzatziki and lemon wedges.