Spanakopita

Ingredients

• 1 kg Spinach
• 1 bunch Spring onions
• 1 bunch Fresh dill
• 300 g Feta
• 3 Egg
• 1 Phyllo pastry, 1 pack (about 450 g)
• 150 ml Olive oil

Method

1. 1Wilt the spinach with the spring onions, squeeze dry and chop.
2. 2Mix with dill, crumbled feta and eggs.
3. 3Layer half the phyllo in an oiled tray, brushing each sheet with oil.
4. 4Spread the filling and cover with the remaining sheets, scoring the top.
5. 5Bake at 180°C for 45–50 minutes until deep golden.