Greek Spanakopita

Ingredients.

• 500g frozen chopped spinach, thawed and well-drained (preferably organic)

• 1 bunches flat-leaf parsley, stems trimmed, finely chopped

• 2 large yellow onions, finely chopped

• 5 garlic cloves, minced

• 2 tbsp extra virgin olive oil

• 4 eggs

• 500g quality feta cheese, crumbled

• 1 bunch of fresh dill, finely chopped.

• Freshly-ground black pepper

• 2.5 Portobello mushrooms chopped in slithers

• Half a head of broccoli chopped

Method.

1. Preheat the oven to 200 degrees c

2. Thaw 4 (filo or puff) pastry sheets

3. Prepare a large baking dish . Brush the bottom and sides of the dish with olive oil.

4. To assemble the spanakopita: Line the baking dish with two sheets of pastry, letting them cover the sides of the dish. Brush with olive oil. Place into oven for 10 minutes to cook

5. Add into a medium pan on medium heat

6. Add onion and garlic, sauté until caramelised

7. Add mushrooms and broccoli and stir fry until softened

8. Add thawed spinach and cook out for water

9. Take off the heat and add feta and herbs, mix well.

10. Place filling into cooked pie pastry into the baking dish, spread evenly.

11. Place leftover thawed pastry ontop to cover and cook in oven for 30 minutes, or until pastry is golden brown.