Defrost the spinach in a large pan with about 2 cm depth of water. Cover the pan and gently heat occasionally stirring and breaking up the spinach with a spoon.

While the spinach is defrosting heat the oil in a frying pan and add the cumin, cook for about 1 minute. Then add the onion and cook until soft. Finally add the thyme and nutmeg.

Once the spinach is defrosted drain well in a colander. Squeezing out any excess water. (I usually tip it all into a colander then place my heavy mixing bowl inside the colander on top of the spinach, I find this much quicker and easier for removing the water.)

Combine the spinach and onion mixtures until well distributed. Add the lemon juice, lots of seasoning and most of the beaten eggs. Leave some of the egg mixture aside to glaze the pastry with. Stir well and cook for 1 - 2 minutes. Then remove from the heat.

Toast the pine nuts by placing them in a clean and dry frying pan over a medium heat. Make sure they are only in a single layer, toss regularly and keep a close eye on them. They will suddenly toast after about 3 minutes of cooking.

Place half of the spinach mix into the baking dish and press down to cover the whole dish. Evenly spread the pine nuts and feta on top. Then add the remaining spinach mix. Cover the dish with a pastry lid and glaze with the beaten egg set aside earlier.

Cook at 200 C for 25 minutes or until the pastry is golden brown. Serve hot. I often serve this with salad in summer and boiled new potatoes in winter. But it is filling enough to have by itself.