Spanakopita

Spanakopita is one of my all time favourite things to make. And eat! Luckily my fam are very grateful recipients and share my love of this delicious Greek dish. A great recipe for long lunches. We usually enjoy ours with bbq chicken thighs, some bbq zucchini, and a plentiful Greek salad.

Ingredients

2 bunches of greens (spinach, chard, kale, dandelion)

1 brown onion finely chopped

50 grams butter

4 eggs

1 block traditional feta (goats & sheeps milk)

sprinkle of nutmeg

pinch of salt

6 sheets filo pastry

100 grams butter

lemon wedges to serve

Method

Roughly chop the greens into wide strips and wash thoroughly. Place them in a wide pan and steam with a good splash of water, on low, with a lid on until totally wilted, Return to the colander and allow excess juices to drain off. Giving them a good push with some tongs to help this process.

Then using the same pan heat the butter and add the onions. Sauté them until they are translucent and then allow them to cool slightly in the pan.

Meanwhile beat the eggs until frothy and then whisk in the feta. Then the nutmeg. Then the salt. Finally stir in the onions and the wilted green until everything is really well combined.

Now heat the final quantity of butter on low until it is completely melted. And using a brush coat a small oven proof dish or cast iron pan (around 22cm width) with butter and lay your first sheet of filo. Then coat this first layer of filo with butter again and lay the second sheet. Repeat until you have laid five sheets, reserving the last for the top.