Easy Spanakopitta

Name: Easy Spanakopitta
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 375 g Puff pastry; 180 g frozen spinach; 80 g feta, chopped small; 3 spring onions, chopped small; Parsley, chopped finely; Salt; Pepper; Oil; 2 eggs

Harry Thomas @HT_wls

Traditionally phyllo pastry is used, by switching a few ingredients the pies are much easier to make and still taste as they should.

Harry Thomas @HT_wls

Traditionally phyllo pastry is used, by switching a few ingredients the pies are much easier to make and still taste as they should.

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Ingredients

30 mins

2 servings

375 gPuff pastry
180 gfrozen spinach
80 gfeta, chopped small
3spring onions, chopped small
Parsley, chopped finely
Salt
Pepper
Oil
2eggs

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Steps

30 mins

1

Preheat oven to 180°C Fan.
2

Boil the Spinach to unfreeze the cubes, drain and rinse with cold water, drain again.
3

Saute spring onions for a few minutes or until soft
4

Combine spring onions, spinach, parsley, feta and an egg in a large mixing bowl.
5

Season to taste with salt and pepper.
6

Line a baking tray with baking paper. Prepare 4 sheets of puff Pastry.
7

Lay the mixture out onto 2 of the sheets with some space around the edges.
8

Cover each of these with the other 2 sheets, crimp the edges with a fork.
9

Egg wash and bake for 25-30 mins.
10

Any leftover mixture and egg wash can be mixed together and pan-fried.