Recipe Index

Ingredients

• 10½ oz English spinach leaves
• 1/2 tsp salt, for the spinach
• 6¼ oz Greek feta, crumbled
• 1/2 cup Greek yoghurt
• 2 green onions, finely sliced
• 1 egg
• 2 tbsp mint, finely chopped
• 1 tbsp dill, finely chopped
• 1/2 tsp lemon zest
• 1/2 tbsp lemon juice
• 2 garlic cloves, finely chopped
• 1/2 tsp nutmeg, freshly grated
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/4 tsp cayenne pepper
• 16 sheets filo pastry
• 4¼ oz butter, melted
• 2 oz Greek Kefalotyri cheese, finely grated (or Parmesan)
• 1/2 tsp white sesame seeds
• 1/2 tsp black sesame seeds

Method

1. Heat the oven to 350°F. Toss the spinach with the 1/2 tsp salt, leave for 5 minutes, then squeeze handfuls firmly to remove as much liquid as possible. Chop roughly.
2. Mix the spinach in a large bowl with the feta, yoghurt, green onions, egg, mint, dill, lemon zest and juice, garlic, nutmeg, pepper, salt and cayenne until well combined.
3. Brush a 9 in pie dish or baking tin with melted butter. Lay in a sheet of filo, brush with butter, and repeat with 8 sheets in total, letting the excess overhang the edges and rotating the sheets so the base is evenly covered.
4. Spread the spinach filling evenly over the filo base and fold any overhanging filo loosely over the edges of the filling.
5. Top with the remaining 8 filo sheets, brushing each with butter, and tuck or trim the edges neatly. Brush the top generously with butter.
6. Scatter with the Kefalotyri and both sesame seeds, and score the top layers into serving portions.
7. Bake for 25-30 minutes until deep golden and crisp. Rest for 10 minutes before cutting and serving.

Prep: 40 min · Cook: 25 min

Nutrition (per serving, where published)