Spanakopita (Spinach and Feta Pastries) by Magnus Mumby

   Despite its superb nutritional benefits, many people still turn their noses up at spinach. I hope this recipe will change that; it’s one of my favourites.
   All ingredients should be organic whenever possible.

Ingredients:

1 lb/450g Spinach Leaves
8 oz/225g Feta Cheese
12 Sheets Filo Pastry
Nutmeg to Taste
Seasoning
Sesame or Poppy Seeds
A Little Egg Wash or Milk

Method:

1. Pick any thick stems off of the spinach leaves and wash thoroughly.
2. Bring a pan of water to boil and plunge in the spinach for about a minute. Drain off and allow to cool. When the spinach is cool enough to handle, squeeze out all the moisture with your hands, then roughly chop it.
3. In a bowl, grate the feta cheese then add the spinach, nutmeg and seasoning. Mix well.
4. Lay out the sheets of filo and keep them under a damp tea towel to keep them from
5. drying out and cracking.
6. It is up to you how you make the pastries. You can do them as one big “pie” or, as I prefer, make them into individual pastries.
7. Start by placing one sheet of filo on a dry surface. Place a dollop of the cheese mixture at one edge, then fold in the sides and roll up to form a sausage shape. Brush with a little egg or milk and sprinkle with your choice of seed. Repeat until all the mixture has been used.
8. Place the spanokopita on a tray and bake in a hot oven for about 10 minutes or until golden. Spanokopita is ideal finger food for when you don't feel like cooking several dishes or can't face a full meal.