Ingredients 11
olives
capers
Greek feta
lemon
dill
spinach leaves
salt
olive oil
filo pastry
egg, for egg mix, whisked
butter, for egg mix, melted
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Method 6
Chop the olives and capers, and add them to a bowl with the crumbled Greek feta, lemon zest, and finely chopped dill. Mix thoroughly and set aside.
Wilt the washed spinach leaves in a pan with a drizzle of olive oil and a pinch of salt.
Add the wilted spinach leaves to the mixing bowl and mix thoroughly again.
Line a baking dish with a small sheet of baking paper. Layer single sheets of filo pastry, brushing each with the egg and melted butter mixture. Repeat for 5 layers.
Add the spinach and feta mixture, then fold the edges of the filo over the filling. Place one more sheet of filo pastry on top, brushing with the egg and butter mixture.
Bake at 220°C for about 15-20 minutes, or until golden brown.
