Spanakopita

INGREDIENTS
500g english spinach
350g feta cheese
2 eggs, lightly beaten
grated nutmeg
3 tbs grated parmesan cheese
375g filo pastry
180g butter, melted

METHOD
Blanch the spinach in boiling salted water for a few minutes and then drain well.
When it has cooled slightly, chop finely, squeezing out as much excess water as possible.
Combine the spinach and feta in a bowl and mash with a fork or wooden spoon.
Mix in the eggs, a little nutmeg and the parmesan.
Season with black pepper.
Preheat oven to 180°C.
Lay out one sheet filo pastry on a work surface and brush with melted butter.
Put another sheet of filo to fit exactly over the first and brush this with butter also.
Keep the rest of the filo covered with a damp cloth so that it doesn't dry out.
Cut the filo into 10cm strips lengthwise.
Put 1 tbs of spinach filling in the bottom middle of each strip and fold the right corner over to the left side to make a triangle.
Fold the pastry upwards to create another triangle and continue until you have made a neat package.
Brush both sides with butter and arrange on a baking tray so they fit quite compactly.
Repeat with the remaining pastry and filling.
Bake for about 15-20 minutes or until pastry is golden and crisp, and serve immediately.

COMMENTS
You can make smaller ones by cutting the pastry into thinner strips, and use less filling on each.

SERVINGS
18 medium sized or 30 smaller ones

SOURCE
Tessa Kiros Falling Cloudberries