Serves 6-8.

Ingredients:

  • 270g pack of filo pastry (6-8 sheets)
  • 2 tbsp olive oil
  • 350g spinach finely chopped
  • 1 large onion finely chopped
  • 1 bunch spring onions chopped
  • 2 garlic cloves crushed
  • 1 bunch fresh dill finely chopped
  • handful fresh mint finely chopped
  • 200g Tims Dairy Greek Style Thick Set Natural yogurt
  • 100g feta cheese crumbled
  • 50g parmesan cheese grated
  • 4 large eggs
  • 1 tsp nutmeg
  • melted knob of butter

Method:

Heat oven to 200C. Sweat the onions in a large heavy bottomed pan in the olive oil until soft and translucent. Add garlic
and spinach and stir until just wilted. Add dill and mint. Drain mix in a colander and set aside. Combine the beaten eggs with
the feta, parmesan, yogurt, nutmeg and seasoning and set aside. Get a large flat baking tray and brush lightly with some
of the melted butter. Lay one sheet of filo from end to end then lightly brush with butter. Take another sheet and lay from end to end but slightly to one side so that you are getting the beginning of a double thickness on the bottom with a single
layer covering the side – repeat this but on the other side, then brush lightly with butter. Mix the drained spinach with the egg mixture and lay down the middle of the pastry. Gently lift the overhanging ends and sides to tuck in gently. Now lay a fresh sheet on top, butter lightly and repeat what you did for the bottom until you have finished using your filo sheets. Tuck in neatly, brush butter on the top and sprinkle with sesame seeds (optional). Cook in the oven until golden brown – about 35 mins, but do keep an eye on it. Can be enjoyed hot or cold.

Spanakopita, Greek spinach pie with feta cheese and filo party on on plate with Greek white wine, olives and walnuts

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