Spanakopita de espinacas y queso feta

Ingredientes

• SPINACH:
• 2 large bunches English spinach leaves , trimmed from thick stems, thoroughly washed, dried, then chopped
• 1/2 tsp salt
• FILLING:
• 200 g 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 tbsp lemon juice
• 2 garlic cloves , finely chopped
• 1/2 tsp ground nutmeg
• 1/4 tsp black pepper
• 1/4 tsp salt
• (In the past I would also add 1 tbsp chopped dill but had none)
• FILO PASTRY:
• 16 sheets filo pastry @antonioufillopastry
• Approx 3⁄4cup butter or ghee , melted
• Black & white sesame Seeds

Preparación

1. 1

   --- Instructions ---

2. 2

   Preheat oven to 220C (200C fan).

3. 3

   FILLING:

4. 4

   Place spinach in a large colander or bowl. Sprinkle with salt, toss through. Leave for 10 minutes to sweat.

5. 5

   Place a handful of spinach in a tea towel, then wring out tightly to remove excess water.

6. 6

   Place spinach in a bowl with remaining Filling ingredients. Mix well to combine.

7. 7

   ASSEMBLY:

8. 8

   Cut 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.

9. 9

   Layer 8 sheets of filo pastry on the tray, brushing each layer with melted butter.

10. 10

    Spread filling on filo pastry. Smooth surface.

11. 11

    Cover 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.

12. 12

    Brush the top with butter, sprinkle with sesame seeds.

13. 13

    Bake 25 minutes, or until golden brown on the surface.

14. 14

    Serve! 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.