Spanakopita

• phyllo dough, thawedkeep covered12 sheet
• spinach, wilted, squeezed500g
• feta, crumbled200g
• dill, chopped½ bunch
• scallion, sliced4 piece
• egg, beaten2 piece
• butter, meltedfor brushing80g
• olive oilmixed with butter3 tbsp

Method

1. 1

   Wilt spinach in a hot pan; once cool, squeeze out as much water as possible.

   Wet filling = soggy phyllo. Squeeze hard.

2. 2

   Mix squeezed spinach with crumbled feta, chopped dill, scallion, and beaten egg.

3. 3

   Brush a baking dish with melted butter and lay down the first phyllo sheet.

   Keep unused phyllo under a damp cloth — it dries fast.

4. 4

   Continue layering 6 sheets, brushing each with butter and olive oil.

5. 5

   Spread the spinach filling evenly; top with another 6 buttered phyllo sheets.

6. 6

   Score the top into squares and bake at 180°C until deeply golden and shatter-crisp.

   Scoring before baking lets you cut clean squares later.

Per serving

385

kcal

13g

protein

28g

carbs

24g

fat