Greek Spinach Feta Pie (Print Version)

# Ingredients:

→ Spinach Base

01 - 300g English spinach leaves, trimmed and chopped into 1-inch pieces
02 - ½ teaspoon salt

→ Filling

03 - 175g Greek feta, crumbled
04 - ½ cup Greek yoghurt
05 - 2 green onions, finely sliced
06 - 1 egg
07 - 2 tablespoons finely chopped mint
08 - 1 tablespoon finely chopped dill
09 - ½ teaspoon lemon zest
10 - ½ tablespoon lemon juice
11 - 2 garlic cloves, finely chopped
12 - ½ teaspoon freshly grated nutmeg
13 - ¼ teaspoon each: black pepper, salt, cayenne pepper

→ Pastry

14 - 16 sheets filo pastry
15 - 120g melted butter
16 - 60g Greek Kefalotyri cheese, finely grated
17 - ½ teaspoon white sesame seeds
18 - ½ teaspoon black sesame seeds

# Instructions:

01 - Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking paper.
02 - Salt spinach and let it sweat for 10 minutes. Wring out excess water using a tea towel.
03 - Mix prepared spinach with feta, yoghurt, green onions, egg, herbs, lemon, garlic, and spices.
04 - Layer 8 sheets of filo, brushing each with melted butter. Spread filling leaving a 1-inch border.
05 - Cover with 8 more filo sheets, brushing with butter and sprinkling cheese between first 5 layers. Leave final 3 layers cheese-free.
06 - Seal edges, brush top with butter, sprinkle with sesame seeds. Bake 25 minutes until golden brown.

# Notes:

01 - Best served fresh and hot from the oven
02 - Can be assembled early in the day for baking later
03 - Keeps in fridge up to 5 days, reheat in oven

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