Spanakopita

1 teaspoon olive oil
4-5 shallots – thinly sliced
0.5 kgs spinnach, cooked, drained well with small amount of butter
200g feta cheese – crumbled
Some Mozerella cheese – sliced
2 tablespoons chopped parsley
2 tablespoons chopped dill
black pepper
12 sheets filo pastry – fresh or defrosted
75g butter – melted
(chopped almonds)

Preheat oven to 180 degrees C and small amount of butter grease a medium sized rectangular baking tray

Heat little oil in wok/frying pan and saute the shallots until golden brown. Cool

Add the cooked spinnach to the shallots, crumble in the feta and mozerella, add beaten egg and add the chopped herbs, black pepper and chopped almonds. Mix togethor.

Meanwhile, line the baking tray with the first filo pastry sheet and brush this with melted butter using a pastry brush. Repeat with another 5 sheets of filo pastry. Cover remaining sheets with a damp tea towel.

Spoon the mixture evenly over the pastry and then place 5-6 sheets of remaining filo pastry, one by one on top of the mixture – brushing each layer with melted butter. Allow the edges of the pastry to hang over the edge

Trim away the surplus overhanging pastry using a small kitchen knife, brush the top with melted butter and then score the top using same knife – with diagonal lines first one way, then the other – to give diamond shaped surface.

You can sprinkle with water to prevent edges curling

Bake in preheated oven for about 40 minutes (fan oven less) or until top is golden brown.

Cut into squares to serve

Other Greek and Mediterannean recipes. You might have unused filo pastry – or forget the filo, make Greek honey cake with orange and pistachios.