House full of blokes

Feta and spinach are a classic combination and my favourite flavours this summer. I've been making a yummy dip one of Annabel Langbein's recipes (follow the link to the recipe Spinah and feta dip )and these delicious parcels made by a house guest and adapted to become a family favourite. They are so tasty that I manage to get away with them as a vegetarian meal for the lummoxes. Ingredients 200g feta 1 leek or onion finely sliced 2 cloves garlic crushed 1 tablespoon fresh thyme 1 bag baby spinach (120g) Finely grated zest of 1 lemon 2 eggs 10-12 sheets filo pastry 50g butter- melted Method Pre heat oven to 200 C.  Cook leek or onion with garlic and thyme in olive oil over a low heat until soft and translucent.  Add the spinach, crumbled feta and lemon zest.  Cook until spinach is wilted.  Take off the heat and add two eggs and season with plenty of cracked pepper.  Stir to combine and leave off the heat.  Melt the butter in a