- 250gm spinach
- 150gm good quality feta, crumbled
- 75gm parmesan finely grated
- 1/2 cup pine nuts, roasted
- 10 sheets filo pastry
- 100gm butter, melted
- 2 eggs, lighted beaten
- 5 spring onions, chopped coarsely
Preheat oven to 180 degrees celsiuis.
Saute the spinach until soft and mushy and transfer to a sieve. When cool enough to handle, squeeze the spinach to remove as much water as possible.
Mix the spinach, feta, parmesan, eggs, pine nuts, onions and eggs together in a large bowl. Season with pepper.
On a clean surface lay out the first piece of filo.
Brush entire sheet with melted butter.
Lay a second sheet of filo over the first, and also brush this with butter.
Fold the filo in half lengthways.
Place 2 tablespoons of the filling onto across the left of the pastry leaving about 5cm at each end, as per the below picture.
Roll the filo into a log.
Curl the filo into a rough spiral, tucking the ends of the filo underneath so that the shape stays put.
Place onto a baking tray and brush again with butter.
Repeat for the remaining 5 spanakopita.
Bake in the oven for approximately 20minutes or until lightly browned.
Serve warm, i think it pairs well with a light caprese salad.