Spanakopita

Ingredients

• 1/2 large onion, finely chopped
• 520g spinach, uncooked and finely chopped
• 1/2 cup dill, finely chopped
• 150g feta
• handful of Greek oregano and mint, finely chopped
• zest of 1 small lemon
• 1 egg
• pinch of sumac powder
• pinch of salt and pepper
• 1 pack of Phyllo sheets
• 2 tbsp olive oil
• melted butter
• honey (optional)

Method

1. Preheat the oven to 350°F.
2. In a large saucepan, add the olive oil and sauté the onions until soft. Then stir in the spinach until wilted down. Remove from the heat, then drain the excess water through a sieve.
3. Unroll the phyllo sheets and place a slightly damp kitchen cloth on top.
4. Take one sheet of phyllo pastry and gently brush it with melted butter. Place another sheet on top and butter it. Then repeat this process with one more layer. On the edge closest to you, layer with about half of the spinach filling. Tightly roll into a long log shape. Fold one end in until you create a spiral shape. Place in the middle of a 9” x 9” baking dish.
5. Repeat this process until you have gone through all the filling. Wrap the next pieces around the middle spiral shape.
6. Once done, lightly butter the top of the phyllo pastry.
7. Bake in the oven for 45 minutes or until golden brown on top.
8. Let cool slightly then drizzle with honey.