An incredibly easy midweek meal that is also great for big batch cooking. The leftovers are delicious cold the next day in lunch boxes. Make double the amount of spinach and freeze half to use next time.
Ingredients
Method
Ingredients
- 12 sheets phyllo pastry, thawed
- 2 red onions or leeks, thinly sliced
- 5 cloves garlic, crushed
- 800g chopped spinach
- 200g – 300g feta cheese
- 50g butter
- Olive oil
- Black sesame seeds
- Sea salt and freshly ground black pepper
- Homemade or store-bought Greek salad, to serve
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Method
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1For the pastry, separate the layers and brush each layer with olive oil, then sandwich the layers together. You will need four sets of three layers. Cover with a damp tea towel and set aside.
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2For the filling, blanch the spinach in a pot of boiling water, then plunge into ice water to stop the cooking process. Place spinach into a muslin cloth and squeeze well to remove all the excess water. Sauté the onions in a pan until slightly caramelised. Add the garlic and cook for 2 minutes. Turn off the heat and add the spinach. Transfer to a bowl and crumble the feta, mix well and season to taste. Be careful of over-seasoning with salt, as the feta is naturally salty.
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3Preheat the oven to 180ºC fan-assisted. Grease a Le Creuset 30cm Signature Shallow Casserole. Place the first three layers of phyllo into the greased casserole. Spoon a third of the spinach mix over the surface and repeat the layers and filling. Top with the final three layers of phyllo and brush with a little more olive oil. Crinkle and fold the sides inwards and sprinkle with sesame seeds. Bake for 50 minutes until golden and crisp. Remove from the oven and serve warm with a simple Greek side salad.
