Ingredients
1 large bunch spinach, silverbeet, rainbow chard  (whichever you can get your hands on)   – with large fibrous stems removed  (Alternately you can use 3 x 250g packets of frozen spinach, thawed)
3 spring onions, chopped
3 garlic cloves, minced
200g Goats (or preferred choice) Feta, drained and crumbled
100g grated tasty cheese (‘light’ if you wish)
1 egg
4 pieces of mountain bread (I used the ‘Chia’ Variety)
Method:
Preheat oven to 190C
Clean and dry your spinach leaves.  Steam until soft (about 2 minutes in the microwave will do it).  Squeeze dry.
In a large bowl, combine spinach with spring onions, garlic cheeses and egg . (You can combine the first 3 ingredients into food processor on high speeed until chopped fine and then add remaining filling ingredients on low speed until combined. (TM –  5 sec / Speed 8 for 10 sec., then blend in the rest of the filling ingredients on Speed 4.)
Lay mountain bread into a baking paper- lined baking dish  – one with 3 cm high sides is good and if you are lucky enough to have one the same length and width as the mountain bread sheets  – perfect!
Top bread sheet with a third of the spinach mixture.  And repeat layering until all mixture is used up, topping your “pie” with the fourth and final bread sheet.
Brush top piece of MB with milk (or egg), cover with foil and bake in your preheated oven for 25-30mins
Allow to stand for 10 minutes (if you can bear it!), and then turn out your pie onto a board.  I used the foil as the base to prevent the pie sticking to the board.
Peel back the baking paper, slice and serve
Enjoy!!