Spanakopita

The Greek savoury pastry snack of Spanakopita can be found in any bakery around Melbourne where I’m from. Although as I discovered when I had a yearning for them not so long ago in London, they’re not so common in these parts. So I decided to make them myself.

Here is the recipe that I have so far. It’s still a work in progress, so I’ll update it when I’ve made breakthroughs:

250g spinach
1 bunch spring onions
50g fresh mint
2tsp dried dill, or 50g fresh
4 eggs
500g feta cheese
250g packet of filo pastry
full fat Greek yoghurt for serving

Pre-heat the oven to 175c

For the mixture:
Microwave the spinach for 3 minutes. Drain as much water from it as posible, chop it up and put it in a large bowl.
Finely chop the spring onions mint and dill, and add to the bowl.
Break up the feta cheese into the bowl.
Add the eggs, and mix thouroughly.

For the parcel:
Lay out the filo pastry, and put around 4 tablespoons of the spinach mixture in the middle. Fold the pastry over in your own preferred manner. Stick the ends together with milk, and brush the top of the parcel with milk as well.
Place the parcels on a tray, and bake for around 40 minutes, or until the pastry is brown.

Serve with greek yoghurt.