Spinach, Feta, Olive & Pine Nut Spanakopitas

Ingredients

• Olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely crushed
• 300 g spinach, cooked and finely chopped
• 150 g feta cheese, crumbled
• 50 g pine nuts, lightly toasted
• Salt and freshly ground black pepper
• 6 sheets Mediterranean Delicacies phyllo pastry
• 60 g butter, melted
• 1/2 cup (125 ml) olive tapenade

Instructions

1. 1

   Preheat the oven to 180 °C. Grease a baking tray.

2. 2

   Heat a little olive oil in a frying pan and gently sauté the onion and garlic until light golden brown.

3. 3

   Remove the pan from the heat and add the chopped spinach, feta and pine nuts. Stir to combine. Season with salt and freshly ground pepper and set aside to cool.

4. 4

   Lay 1 sheet of phyllo pastry onto a clean working surface and cut lengthways into strips about 8 cm wide. Brush each pastry strip with a little melted butter and place ¾ tsp (4 ml) olive tapenade on the bottom left-hand corner.

5. 5

   Place a spoonful of spinach mixture on top of the olive tapenade and fold the right-hand corner over the mixture to make a triangular shape. Continue to fold until you get to the end of the strip. Seal the edge with a little extra melted butter. Repeat the process until the pastry and mixture is finished.

6. 6

   Place the spanakopitas onto the prepared baking tray and brush lightly with any leftover melted butter. Place in the oven and bake for 15–20 minutes or until the pastry is golden brown and crisp.

7. 7

   Serve warm or cold with tzatziki.