< Spanakopita

Yield: 4 medium pies

Time: 1 hour

Ingredients

• filo pastry
• 1 cup butter (can probably get away with less)
• 400g frozen chopped spinach
• 200g feta
• an onion
• 2 cloves garlic
• chopped pine nuts!
• some green onion if you have it
• 2 eggs (if you want better binding)
• salt, pepper, oregano, chilli flakes etc

Method

Filling

• Defrost the filo pastry slowly in the fridge, and leave it cool until you need it.
• Defrost the spinach and squeeze all liquid out.
• Fry the onions, garlic, pine nuts, green onions and seasoning.
• Mix together with the spinach, feta and eggs.

Making the pies

• Set the oven to 190 C and get a large working space ready.
• Figure out what size pies and how may layers will work. We did four pies with five layers each, with each pie ending up around 15x15cm.
• Lay out a layer, brush with butter (don’t worry about the edges), and add a layer, and repeat for how many layers you’re doing.
• Scoop your filling into the middle.
• Fold the layers over the top one by one, re-buttering if need be.
• Can add a final layer wrapped over the top if you like (more butter).
• Bake for 20-25 minutes until golden!