Spanakopita

Ingredients

16 sheets frozen Filo pastry
1/4 cups butter, melted
1 small onion, finely chopped
280 g packaged frozen spinach, thawed (squeeze out as much water as possible with a tea towel)
1 cup crumbled feta cheese
1 egg
1/2 tsp coarse sea salt
A few turns of freshly ground black pepper

Method

Sauté the onion and garlic in a skillet over medium heat for a few minutes (until it’s slightly soft). Add spinach and cook a few minutes more until all the moisture has evaporated.

Lightly beat the egg in a medium mixing bowl. Add feta cheese, salt, pepper and spinach mixture and stir until combined.

Remove filo sheets from package and place on a damp tea towel.

Take top two sheets and place them on a clean cutting board or other work surface.

Immediately place another damp tea towel on top of remaining stack of filo sheets to keep them from drying out.

Brush the two filo sheets (still stacked together on the chopping board) lightly with butter. Cut into four squares (lengthwise then crosswise).

Place a heaped tablespoon of filling in one corner of one square, grab opposite corner and fold it diagonally towards the filling.

Keep folding until you reach the end of the strip and then tuck the end in by pressing the corner over and pinching it together so it stays closed.

Place triangles on non-greased baking sheet.

Continue doing this will all the filo sheets until all of the filling has been used up.

Brush the tops of the triangles lightly with any remaining butter.

Bake in a single layer at 190 C until golden brown (about 15 minutes). Alternatively, you can freeze them and bake right from frozen (just add a few minutes to baking time).

Leave to cool on tray for 2 minutes before enjoying.

Credits: Kristy

Photo Credits: Erica