1 tspn cumin
2-3 medium potatoes
2 large bags spinach, washed and chopped
2 Tablespoons toasted pine nuts
¼ cup milk
Salt and pepper
Peel the potatoes and cook until just tender. Allow to cool and slice into ½ cm pieces.
Peel and dice the onion. Heat a little oil in a pan and sauté the onion with cumin until tender but not browned.
Grease a flan dish before layering with filo pastry. To do this brush each sheet of filo lightly with melted butter or oil layering another sheet of filo on top. Repeat this until you have 5 or 6 layers. Crumble up the edges for a rustic finish. Lay half the potato slices in the filo lined dish along with half the sautéed onions and the ½ the spinach and ½ the feta, repeat the layers with the remaining ingredients. Finish by scattering over the pine nuts. Whisk together the eggs with the milk, season with some salt and pepper and pour over the tart.
Bake in a pre heated180C oven for 20-30 minutes until the filling is set and pastry golden brown.