Ingredients
Makes 8-10 pittes
375g Antoniou Fillo Pastry
1 bunch English Spinach, finely chopped
¼ cup dill (or other herbs), finely chopped
200g Feta cheese, crumbled
1 cup olive oil or butter
Lemon, to serve
Method
Before you begin this Filo Pastry recipe, take your chilled Filo Pastry out of the fridge to bring it up to room temperature.
Mix the spinach and dill together in a bowl.
To make each individual pita, place one piece of pastry on your workbench and brush with olive oil. Place another sheet of pastry on top to create a cross, and brush with oil. Sprinkle one eighth of the spinach and dill mixture over the centre of the Fillo, followed by 20g of crumbled Feta. Fold the Fillo sides into the centre and over the spinach and feta, to enclose the pita. Brush with oil. Repeat with remaining Fillo, spinach and feta.
Heat a drizzle of oil in a fry pan. Add the pita to the pan, one at a time, and cook on each side for 1-2 minutes, until golden. Serve immediately.
Watch how to make Spanakopita Pan Pittes