Ingredients
4 sheets Antoniou Fillo Pastry
1 tablespoon olive oil
6 spring onions, thinly sliced
Large bunch English spinach, finely chopped (3-4 cups)
1/3 cup dill, finely chopped
½ cup parsley, finely chopped
1/3 cup mint, finely chopped
250g cream cheese
200g Feta cheese, crumbled
Cracked pepper
½ cup olive oil, for brushing pastry
1 tablespoon sesame seeds
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 200 degrees Celsius. We used a 20cm cast iron pan to cook the dip (you can use any oven proof pan, or transfer the cooked spring onions and spinach to an oven proof serving dish).
Heat the one tablespoon of olive oil in a pan. Add the spring onions and cook for 2 minutes. Add the spinach and cook for a further two minutes. Remove from the heat, allow to cool for two minutes, then mix through the cream cheese. Add the dill, parsley, mint and cracked pepper to taste, herbs, and mix through. Add the feta and gently fold through.
Brush one sheet of Fillo Pastry with olive oil, cut into eight even sized pieces, scrunch each piece and add to the top of the dip. Repeat with three more sheets of pastry until the whole top of the dip is covered. Sprinkle with sesame seeds.
Bake for 30 minutes or until the pastry turns a deep golden colour. Serve it hot, immediately out of the oven, with bread, crackers or crunchy vegetables for dipping.
Learn how to make a Spanakopita Dip