This is my version of the Greek Spanakopita which is commonly eaten as a snack in Greece as well as during Lent and other religious fests. I like to eat the dish as a light meal, either with a salad or by itself with a squeeze of lemon.
I guess you’ll like this tasty snack too!
- 4 spring onions, thinly sliced
- 250g frozen spinach, defrosted
- ½ cup roughly chopped mint
- 200g Greek style feta, crumbled
- 12 sheet filo pastry
- 2 cups extra virgin olive oil
- First of all preheat oven to 190c and line a baking tray with oven proof paper. Heat 2 tablespoons oil in a large frying pan over a medium heat and sauté spring onions for 2-3 minutes or until softened. Add spinach and sauté for a further 30 seconds. Remove from heat and mix through the mint and feta.
- After that lay a sheet of filo pastry on the bench keeping a damp tea towel over the pastry you are not using. Brush with oil and place another layer of pastry on top repeat the process until you have 3 layers of pastry. Cut the pastry lengthways into 3 even strips.
- Place 2 heaped tablespoons of filling towards the bottom edge of the strip. Fold the end of the strip diagonally over the filling, so that the bottom edge is in line with the folded edge, forming a triangle. Fold up once, then fold diagonally to the opposite side. Continue to fold in a triangle to the end of the strip. Repeat this process for the remainder of the pastry.
- Brush the triangles with oil and bake in the oven for 15 minutes or until golden. Serve warm with lemon wedges.