Spinach And Feta Spanakopita

Spinach And Feta Spanakopita Ingredients

SPINACH:2 large bunches English spinach leaves , trimmed from thick stems, thoroughly washed, dried, then chopped1/2 tsp saltFILLING:200g Greek feta , crumbled1/2 cup Greek yoghurt2 spring onions , finely sliced1 egg2 tbsp fresh mint , finely chopped1/2 tsp lemon zest1/2 tbsp lemon juice2 garlic cloves , finely chopped1/2 tsp ground nutmeg1/4 tsp black pepper1/4 tsp salt(In the past I would also add 1 tbsp chopped dill but had none)FILO PASTRY:16 sheets filo pastry @antonioufillopastryApprox 3⁄4cup butter or ghee , meltedBlack & white sesame Seeds

Instructions

Preheat oven to 220C (200C fan).FILLING:Place spinach in a large colander or bowl. Sprinkle with salt, toss through. Leave for 10 minutes to sweat.Place a handful of spinach in a tea towel, then wring out tightly to remove excess water.Place spinach in a bowl with remaining Filling ingredients. Mix well to combine.ASSEMBLY:Cut 16 sheets of filo pastry into 32 x 25cm rectangles if using a rectangle tray or if making in a pie dish like mine keep 8 at full length and trim 8 into a circle to fit.Layer 8 sheets of filo pastry on the tray, brushing each layer with melted butter.Spread filling on filo pastry. Smooth surface.Cover spinach with a sheet of circle filo pastry. Brush with butter, and repeat with remaining pastry, brushing with butter in between. Fold/scrunch over the excess pastry and brush with butter as shown in Reel.Brush the top with butter, sprinkle with sesame seeds.Bake 25 minutes, or until golden brown on the surface.Serve! Serve immediately! It is at its absolute prime fresh out of the oven, though still good as long as its hot (15 min or so). The base does lose crispiness as it cools. Reheat in the oven to crisp up again.