Ingredients
For the Fillo Pastry Crisps
4 sheets Antoniou Fillo Pastry
2 tablespoons (40ml) olive oil, for brushing
Sea salt flakes
For the Spanakopita Salad
2 bunches English spinach, sliced finely
1 cup spring onions, sliced finely
1 cup parsley, chopped
1 cup mint, chopped
¼ cup dill, chopped
250g Feta cheese, crumbled
½ cup (125ml) olive oil
Cracked pepper
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 Fillo Pastry Crisps
Brush a large baking tray with olive oil. Lay one sheet of Fillo Pastry onto the baking tray, fitting it loosely into the tray (it’s ok if there are folds and wrinkles). Brush with olive oil. Repeat with another sheet of pastry on top. Sprinkle with sea salt flakes. Repeat with another two layers of pastry on a separate baking tray. Bake for 13 minutes, or until the pastry is golden.
Remove from the oven, allow to cool, and using your hands break the pastry into pieces. Allow to cool completely.
If you have leftover crisps, or want to make the crisps ahead, they can be stored in an air tight container or jar in the panty for up to two weeks.
To make the Spanakopita Salad
Add all of the Spanakopita Salad ingredients to a large bowl and mix well to combine. Transfer to your serving platter. When you are ready to eat the salad, top with Fillo Pastry crisps. It’s important to add the crisps right before eating - if you add them too early they will eventually soften when in contact with the moisture from the salad ingredients.
Learn how to make a Spanakopita Salad