Wilt the spinach in a large pan with a little salt. When wilted, leave to cool then squeeze out as much of the water as possible – this is easiest using a tea towel. Add the feta, 1 of the eggs, fresh herbs and chilli and mix well with a fork. Taste the mixture to check for seasoning.

Use a little of the melted butter to grease the bottom of your baking dishes or trays.

Cut the filo pastry into eight pieces. Working one piece at a time, shape a piece of filo dough as best you can into a rough rectangle and start running it through the pasta machine. Keeping it continually floured, roll the dough out working from settings 1 - 6/7 (it is best at setting 7, but is fragile and quite hard to handle). See my tutorial on handling homemade filo dough.

Lay the long, thin dough sheet on a lightly floured worktop and distribute about an eighth of the filling down the middle. Fold one long edge over the filling, then roll it over onto the other edge to make a rough tube.

Cut the tube in half (this will make it easier to lift) and coil each piece in the bottom of a buttered baking dish, working from the outside in to make one layer.

Make the glaze by whisking one egg and the Turkish yoghurt together with a fork. Coat the top of the pastry with about half the yoghurt-egg glaze.

Bake for 30-40 minutes, until golden. Turn the pie half way through, reglazing once more with the egg-yoghurt mix.

Can be eaten hot - straight out of the oven, at room temperature or cold - straight out of the fridge. All ways were EPIC!