SPANAKOPITA

How to make it

• Preheat the oven to 180°C/350°F/gas 5 and grease your baking tray with olive oil cooking spray.
  
• Drain the thawed spinach by placing it in the center of a tea towel, enclose it in and twist to ring the liquid out. Get as much liquid out as possible.
  
• Transfer to a bowl, break the spinach into smaller pieces and set aside.
  
• Add the oil to a medium-sized skillet and bring to medium heat.
  
• Cook the leek and garlic for 5 minutes or until translucent.
  
• Next, whisk the eggs and pour them into the spinach mixture.
  
• Add the feta, parmesan, basil, dill, oregano, lemon zest, salt & cracked pepper.
  
• Mix until really well combined.
  
• Place 1 sheet of phyllo dough in your baking dish and brush with melted butter.
  
• Do the same with 2 more sheets. Place the 4th sheet perpendicular to the first 3, continuing to brush with butter as you go.
  
• Finally place the next three sheets in the gap to create a star shape.
  
• Transfer spinach into the centre of the pastry and gently fold the phyllo over the top.
  
• Brush the remaining 3 sheets of phyllo with butter and place on top.
  
• Place in the oven and cook for 40-45 minutes or until golden on top.