SPINACH:<\/strong> Preheat oven to 220C (200C fan). Spinach And Feta Spanakopita Ingredients SPINACH: 2 large bunches English spinach leaves , trimmed from thick stems, thoroughly washed, dried, then chopped 1\/2 tsp salt FILLING: 200g Greek feta , crumbled 1\/2 cup Greek yoghurt 2 spring onions , finely sliced 1 egg 2 tbsp fresh mint , finely chopped 1\/2 tsp lemon zest 1\/2…<\/span><\/p>\n","protected":false},"author":2,"featured_media":13598,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7,111],"tags":[],"class_list":["post-13597","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-spinach"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=13597"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13597\/revisions"}],"predecessor-version":[{"id":20960,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13597\/revisions\/20960"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/13598"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=13597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=13597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=13597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 large bunches English spinach leaves , trimmed from thick stems, thoroughly washed, dried, then chopped
\n1\/2 tsp salt
\nFILLING:<\/strong>
\n200g Greek feta , crumbled
\n1\/2 cup Greek yoghurt
\n2 spring onions , finely sliced
\n1 egg
\n2 tbsp fresh mint , finely chopped
\n1\/2 tsp lemon zest
\n1\/2 tbsp lemon juice
\n2 garlic cloves , finely chopped
\n1\/2 tsp ground nutmeg
\n1\/4 tsp black pepper
\n1\/4 tsp salt
\n(In the past I would also add 1 tbsp chopped dill but had none)
\nFILO PASTRY:<\/strong>
\n16 sheets filo pastry @antonioufillopastry
\nApprox 3\u20444cup butter or ghee , melted
\nBlack & white sesame Seeds<\/p>\nInstructions<\/h2>\n
\nFILLING:<\/strong>
\nPlace spinach in a large colander or bowl. Sprinkle with salt, toss through. Leave for 10 minutes to sweat.
\nPlace a handful of spinach in a tea towel, then wring out tightly to remove excess water.
\nPlace spinach in a bowl with remaining Filling ingredients. Mix well to combine.
\nASSEMBLY:<\/strong>
\nCut 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.
\nLayer 8 sheets of filo pastry on the tray, brushing each layer with melted butter.
\nSpread filling on filo pastry. Smooth surface.
\nCover 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.
\nBrush the top with butter, sprinkle with sesame seeds.
\nBake 25 minutes, or until golden brown on the surface.
\nServe! 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.<\/p>\n","protected":false},"excerpt":{"rendered":"