Spanakopita

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Crisp filo pastry filled with spinach and feta gives this Greek classic its wonderful contrast between brittle layers and soft savoury filling.

Serves: 4 people

Preparation time: 40 min

Ingredients

• Filo pastry – 6 sheets
• Spinach – 400 g
• Feta – 200 g
• Spring onions – 3
• Eggs – 2
• Olive oil – 3 tbsp
• Dill or parsley – 2 tbsp
• Black pepper – to taste

Method

1. Wilt the spinach, squeeze out as much moisture as possible and chop it roughly.
2. Mix with crumbled feta, sliced spring onions, eggs, herbs and black pepper.
3. Layer the filo with olive oil, add the filling and fold or roll into a pie or parcels.
4. Bake until crisp and deeply golden, then let it rest briefly before cutting so the filling can settle.