{Spanakopita}

One of the best things about this particular spanakopita was that we grew the beautiful bunch of rainbow spinach in our own little vege patch, it was so satisfying to go out into the garden, pick it, bring it in inside and turn it into this big delicious pie, making and eating this made me think of how it would be great for a picnic, spring picnics are the best of all, bring on spring.

...the spanakopita
olive oil
4 spring onions, sliced
1 clove garlic, sliced

bunch of fresh spinach or silverbeet stems removed and sliced thinly

300g feta

3 eggs

1/2 cup grated parmesan
juice of half a lemon
s+p

packet of filo

100g melted butter

Heat the olive oil in a frypan over medium heat, add the onions and garlic and cook for a minute, then add the spinach, stirring, until wilted and tender. Remove from heat and cool in a sieve pressing it every now and then to remove as much liquid as possible.

Transfer to a bowl and stir in crumbled feta, parmesan, eggs, lemon juice and s+p. Preheat oven to 200. Melt the butter and then give your baking dish (20cm x 30cm) a light brush with it then line the dish with 8 sheets of filo brushing every second sheet.

Pour in the filling, spread it around and then top it with another 8 sheets of filo again with every second sheet brushed with butter ending with the top sheet buttered scrunch up the filo around the edges and brush them too then bake for 40 minutes or until golden. Serve with salad.