The Sydney Food Sisters have done it again. Using our Mayers Organic Feta, they have whipped up this stunning Feta and Spinach Spanakopita. Your next weekend baking project!

Serves 6

Ingredients

1 bunch silver beet spinach
1 bunch English spinach
½ bunch spring onions, chopped finely
1 bunch parsley, chopped finely
½ bunch dill, chopped finely
400g Mayers Traditional Feta Cheese, crumbled
2 eggs, beaten
1 teaspoon Maldon Sea Salt
Cracked pepper, to taste
375g filo pastry
150g Lurpak Slightly Salted butter, melted
1 tablespoon black sesame seeds

Instructions

Preheat oven to 180 degrees Celsius. Wash the spinach and chop the stems off. Place the spinach leaves into a pot of water and bring to the boil. Remove from the heat and drain. Squeeze as much liquid as possible from the spinach leaves. Chop finely and place in a large bowl. Add the spring onions, parsley, dill, feta cheese, eggs, salt and cracked pepper to the bowl. Using our hands, mix everything together until well combined.

Brush a round baking tray or dish with melted butter. Lay one piece of filo pastry on your workbench. Brush with melted butter. Place another layer of filo pastry on top and brush with melted butter. Spoon some of the feta and spinach mixture along the longest side of the filo pastry, approximately 1.5cm from the filo edge. Pull the filo edge up and over the spinach mixture and roll into a long log.

Continue the process of making the logs until all the mixture is used up (there will likely be some leftover filo pastry). Place the logs on the baking tray in a spiral formation, starting from the outer edges of the tray and working your way into the center. Brush the top of the pastry liberally with butter. Sprinkle the top with black sesame seeds. Bake in the oven for 45 minutes or until the top is golden brown. Serve immediately.

Recipe by: Sydney Food Sisters