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This classic Greek recipe combines fresh spinach and creamy feta cheese encased in a tasty crunchy filo pastry. Delicious served for lunch with a spoonful of Greek yoghurt.


  1. Add the spinach to a saucepan with a lid full of water and cook over a medium heat. Cover the pan, occasionally removing the lid to stir, for about 5 minutes or until the spinach has wilted and is completely cooked.

  2. Drain and squeeze the spinach with kitchen paper to remove any excess moisture.

  3. Place the spinach back into the saucepan with the nutmeg, dill and mint and heat for a few minutes to dry out the spinach.

  4. Once cool mix with the beaten egg, feta cheese and seasoning, if preferred until all the ingredients are even distributed.

  5. Lay out the filo pasty, covering with a dry tea towel then a damp tea towel to help retain the moisture.

  6. Preheat the oven to 180°C (160°C, gas mark 4)

  7. When you are ready to begin assembling the pastry, lay out the first sheet of pastry and gently brush with melted butter, top with the next sheet of pastry. Repeat this process until all the pastry is stack on top of each other.

  8. Slice the pastry into 8 even sized squares and spoon a quarter on the mixture into the centre of each square.

  9. Moisten the edges of the pastry lightly with water and fold up the pastry, covering the filling, to create a triangle. Seal the edges with a fork.

  10. Brush the topping of the pastry with melted butter and sprinkle on seeds of your choice, if liked.

  11. Bake for 25-30 minutes or until the pastry has become golden brown and crisp.

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