Ingredients
375g Antoniou Fillo Pastry
1 bunch English spinach, finely chopped
1 teaspoon salt
1 bunch spring onions, finely chopped
1 bunch parsley, finely chopped
Half bunch mint, finely chopped
Cracked pepper
300g Feta cheese, crumbled in chunks
¾ cup olive oil
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 180 deg C fan forced. Grease a 33cm round pizza or baking tray with olive oil. Place one sheet of baking paper horizontally and one sheet of baking paper vertically, allowing some paper to overhang on the sides of the tray.
For the filling
Place the chopped spinach in a bowl, sprinkle with salt and mix. Allow to sit for 10 minutes. Using your hands, one handful at a time, squeeze the excess liquid out of the spinach. Transfer to a large bowl. Add the spring onions, parsley, mint, pepper and Feta cheese to the bowl and mix until well combined.
Assembling the pita
Lay one sheet of Filo pastry onto your workspace, with the long side of the Filo Pastry facing you. Brush with oil and lay a second sheet of Filo Pastry on top. Scatter 4 heaped tablespoons of the spinach mixture evenly across the layer of Pastry. Lay a third sheet of Fillo over the filling and press down with your hands to sandwich the filling between the sheets. Brush with oil.
Using your fingers, crinkle the Pastry in a loose concertina design. Coil the Pastry to resemble a rose and transfer it to the middle of the baking tray. Repeat with the remaining Fillo Pastry and spinach filling, placing it around the centre rose until the tray is full. Sprinkle with sesame seeds.
Bake for 50 minutes or until golden and crispy all over.
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