Spanakopita

This is very easy to make but looks impressive and is another yummy dish for warmer weather. It travels well so is ideal for picnics or packed lunches.

For 4-6 portions you need:
290g bag of fresh spinach, washed and drained
1 large onion, finely diced
1 tbsp olive oil for frying plus extra for brushing the filo pastry
2/3 of a 250g pack of filo pastry
1 block of feta
2 tbsp salted capers, rinsed well
freshly ground pepper
freshly grated nutmeg

Begin by frying the onion in the oil over a gentle heat for about 10 mins till softened. Add the spinach and cover with a lid. Allow the spinach to wilt then chop roughly with scissors in the pan. Season with pepper and nutmeg and add the capers and crumble in the feta. Mix well.

Meanwhile brush a baking tray with oil and layer in the filo, brushing each sheet with a little more oil. Use half the filo to line the base of the pan. Spoon over the spinach and feta mixture then top with the remaining filo, again brushing each sheet with a little oil. Tuck in the overhanging pieces of pastry and brush the top with oil. Score into diamonds then bake in a hot (200 degree) oven for 30-40 mins. Best served at room temperature.

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