Pre-heat the BBQ with a Paella Pan in place, on a medium heat for 2-3 minutes.

Toast the pine nuts in the pan until they start to colour. Crack the eggs into a bowl and crumble in the feta cheese. Add the Cheddar cheese, a pinch of salt and pepper, oregano, lemon zest and olive oil. Stir in the toasted pine nuts and mix well.

Add a splash of oil to the Paella Pan and a knob of butter then add half the spinach. Move the spinach around in the pan for about a minute and once it has wilted, add the remaining spinach. Stir frequently and cook for another couple of minutes.

Get a large piece of greaseproof paper, scrunch it up then lay it out flat. Grease well with oil. Working quickly, arrange 4 sheets of filo pastry in a square, making sure that the inner edges slightly overlap. You want to be able to cover the base of your Paella Pan, with enough overlap to cover up. Drizzle a little olive oil over the pastry sheets before sprinkling with a pinch of cayenne pepper. Repeat until you have three layers of pastry.

Add the spinach to the egg mixture and grate in some fresh nutmeg, if you have it. Mix well.

Take the greaseproof paper that the pastry is sitting on and place in your pan so that the edges hang over the sides, tucking in to the edge then pour in the spinach and egg mix. Fold the sides of the pastry into the middle to cover the filling, then put the pan back on the heat, cover with the dome lid and cook for around 20-25 minutes.

Once the pie has turned golden brown carefully remove it from the heat. Delicious served with a Greek salad.