Ingredients
10 sheets Antoniou Fillo Pastry
100ml olive oil, for brushing
1 bunch English spinach
1 teaspoon salt
6 shallots, chopped finely
½ cup parsley, chopped finely
½ cup mint, chopped finely
150g Feta cheese, crumbled
2 eggs
Cracked pepper, to taste
100g Feta cheese, broken into large chunks
2 tablespoons sesame seeds
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
To make the spanakopita filling
Chop the English spinach finely, sprinkle with salt, mix well and transfer to a bowl. Allow to sit for 10 minutes then using your hands, squeeze out the liquid in the spinach, one handful at a time. Transfer spinach to a large bowl. Add the shallots, parsley, mint, crumbled feta cheese, eggs and cracked pepper. Mix well until everything is well combined.
To assemble the Galette
Lay one sheet of Fillo Pastry on your bench, brush with oil. Continue laying all your sheets of Fillo Pastry, brushing each sheet with oil, and rotating each slightly to form a large circle.
Spread the spanakopita mixture in the centre of the pastry, spreading it out approximately 20cm. Add the chunks of feta over the filling. Fold in the pastry edges, slightly over the filling. Brush the pastry edge with oil and sprinkle with sesame seeds.
Transfer to a lined baking tray. Bake for 35 minutes or until the pastry is golden. Remove from the oven and allow to rest for 10 minutes before enjoying.