Serves 4

• Spinach and feta filling
• 20g mint leaves, chopped
• 5 sheets phyllo pastry
• ½ cup butter, melted
• sesame seeds (optional)

To Serve

• tzatziki
• olives

1 Preheat the oven to 180ºC. Add the chopped mint to the spinach mixture.
2 Line a greased and floured 20cm square baking tin or casserole dish with one sheet of phyllo pastry, allowing the excess to hang over the sides, brush with melted butter and repeat four times so that you have five layered sheets.
3 Spoon in the spinach mixture then fold the pastry sides back over the filling to cover, one sheet at a time, brushing with butter as you go.
4 If you like, sprinkle the top with some sesame seeds.
5 Bake for 20 minutes or until the pastry is cooked and golden.
6 Cut the pastry into squares or triangles. Serve with tzatziki and olives.

 

Text and image: Fairlady