Crispy spinach and sun dried tomato pie

1) Heat oven to 180C/fan 160C/gas 4
2) Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Leave to cool a little, then squeeze out any excess water and roughly chop.
3) Roughly chop the tomatoes and mix well with the spinach, feta and eggs. Season to taste.
4) Take a sheet of pastry and brush liberally with some of the olive oil.
5) Place oil-side down in a flan dish so that some of the pastry hangs over the side.
6) Brush oil on another piece of pastry and place in the dish, just a little further round.
7) Keep adding oiled pastry until you have roughly three layers,
8) Add the spinach mixture to the pastry and smooth out to the edges.
9) Pull the pastry sides into the middle and scrunch up making sure the filling is covered. If need be oil and scrunch another sheet of pastry to fill the middle.
10) Brush with a little more oil.
11) Cook for 30 mins in the oven, until the pastry is crisp and golden brown.