Spinach and egg lasagne

1 pkt of Mountain Bread™
2 bunches English spinach
1 tbsp oil
6 spring onions, finely chopped
125gm feta cheese, crumbled
¾ cup grated cheddar cheese
5 eggs, lightly beaten
Extra egg, for brushing

1  Wash the spinach thoroughly and shred finely. Place in a large pan with water clinging to leaves and cook covered over low heat for 2 minutes or until just wilted. Cool, then wring any excess water from the spinach and spread out the strands.

2  Heat the oil in a pan and cook the spring onion for 3 minutes or until soft. Transfer to a large bowl and add the spinach, cheeses, eggs and salt and black pepper to taste. Stir until the cheeses are distributed evenly.

3  Preheat the oven to 200c. Grease a 3-litre capacity ovenproof dish with melted butter. Line the base with 2 sheets of Mountain Bread™, slightly overlapping. Spoon one third of the mixture evenly over the bread, then layer with another two slices of Mountain Bread™. Repeat, finishing with a layer of 3 sheets of Mountain Bread™.  Pour the final third of the mixture over the top, and layer with another 2 slices of Mountain Bread™. Brush the top with egg and sprinkle with poppy seeds. Bake for 30 minutes or until golden brown.