Spinach and feta filo triangles (spanakopita)

Crisp, buttery filo parcels filled with spinach, feta and dill, inspired by Greek spanakopita. Brilliant warm or cold, and they freeze well before baking.

Ingredients

• 450 g Spinach
• 15 ml Olive oil
• 4 Spring onions, finely sliced
• 0.1 Garlic, 1 clove, crushed
• 200 g Feta, crumbled
• 1 Eggs, beaten
• 15 g Fresh dill, chopped
• 0.5 Lemons, zested
• 0.5 g Nutmeg, a good grating
• 1 g Black pepper
• 270 g Filo pastry
• 60 g Butter, melted

Method

1. Put the spinach in a large pan with a splash of water, cover and cook, stirring once, until wilted. Tip into a colander to cool, then squeeze out every bit of water you can.
2. Gently fry the spring onions and garlic in the olive oil until soft.
3. Finely chop the spinach and mix with the onions, feta, egg, dill, lemon zest, nutmeg and pepper. Feta is salty, so you won't need extra salt.
4. Heat the oven to 200°C (180°C fan) and line a large baking tray with baking paper.
5. Cut the filo lengthways into strips about 8cm wide, keeping the rest under a damp tea towel. Brush a strip with butter, put a heaped teaspoon of filling at one end and fold the corner over to make a triangle. Keep folding over and over along the strip, like folding a flag, then brush the top with butter. Repeat to make about 16.
6. Bake until deep golden and crisp.
7. Leave to cool for a few minutes before eating, as the filling is very hot.