Spanakopita

Ingredients

• 3x250g bags fresh spinach (prewashed is easier) 
• 1x20g packet fresh mint 
• 1x15g packet fresh dill 
• 1 bunch spring onions 
• 1x200g packet feta cheese 
• 3 eggs 
• 1x250g packet filo pastry 
• olive oil 
• full fat Greek-style yogurt

Method

1. Oven: 175°C 
2. Microwave or steam spinach until it's limp (~3 minutes per bag). Allow to drain in a colander and when cooled press out as much water as possible. Chop the spinach and put into a large mixing bowl. 
3. Chop up the mint, dill and spring onions and add it to the spinach. Crumble up the feta cheese and add it. Crack the eggs into the mixture and stir everything together with a spoon until just combined. 
4. Brush a 9x13 (preferably glass) pan with olive oil. Layer half the packet of filo pastry in the pan, brushing each layer lightly with olive oil. 
5. Spread out the spinach mixture evenly. Layer the rest of the filo pastry on top, again brushing each layer with olive oil. 
6. Roll up the edges tightly and brush the top lightly with olive oil. 
7. Bake in the oven for about 35-45 minutes until the top is golden brown. Cool for 10-15 minutes before cutting into serving-sized pieces. 
8. Serve with yogurt.