California Walnut, Spinach and Feta Baklava

method:

• Preheat the oven to 180C/350F/Gas 4. Sauté the spring onion in a teaspoon of oil until soft. Add the spinach and sauté for a further minute, then leave aside to cool in a large bowl.
• Place the shallots into a medium-sized frying pan with the remaining olive oil, salt, and sugar and sauté over a gentle heat until slightly caramelised.
• Place the toasted California walnuts into a food processor and blitz until coarsely chopped.
• Next, add the chopped dill, dried mint, nutmeg and eggs to the large bowl with the spinach, season with ground black pepper and stir to combine.
• Brush a 20cm x 30cm baking tray with butter and line with three layers of filo, brushing with butter in-between each of the layers. Spread over half the caramelised shallots, followed by half the spinach mixture, half the feta and a third of the California walnuts.
• Repeat the layers using the remaining fillings, reserving a third of the California walnuts.
• Finish with three layers of buttered filo, trimming the final layer to fit the dish. Brush the top with butter and score, sprinkling with a little water.
• Place in the oven and bake for 25-30 minutes, or until golden brown and crispy. Sprinkle with the remaining California walnuts and drizzle with honey to serve.