Ingredients
375g Antoniou Fillo Pastry
2 bunches English spinach, finely chopped
1 teaspoon salt
1 bunch spring onions, finely chopped
1 bunch parsley, finely chopped
½ bunch mint, finely chopped
Cracked pepper
400g Feta cheese, crumbled in chunks
2 Tbsps rice
¾ cup olive oil
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 Celsius fan forced. Line a 30-33cm baking tray with baking paper.
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, Feta cheese and rice to the bowl and mix until well combined.
Assembling the parcels
Place one sheet of Fillo Pastry on your workbench, with the long face of the Pastry facing you. Brush with olive oil. Place another sheet of Pastry on top and brush with oil. Spread 4 heaped tablespoons of the filling along the length of the Pastry, approximately one inch from the bottom of the Pastry, and 1cm from each of the Pastry sides. Roll the Fillo Pastry tightly to form a log. Roll the log into a coil and transfer to the centre of the baking tray.
Continue to make the spanakopita logs with the remaining Pastry and filling, lacing each log around the first centre coil to form a larger spiral. Brush with olive oil.
Bake for 45 minutes or until the Pastry is golden.
Watch how to make a Spanakopita Soufra