Spinach and Feta Filo Pastry

Do you need some inspiration for your summer picnic? Then this might be something for you to try. It's my take of a Greek dish. The original recipe calls for onions, parsley instead of coriander and the amount of the filling should be at least the double of what I used. It should have the resemblance of a pie, about 5 cm thick. I might have forgotten some important ingredient of the original recipe...but since I didn't make my Spinach and Feta Filo Pastry the traditional way, it doesn't really matter:-)

The amounts in the recipe below, is by no means exact, as I just added a little bit of this and a little bit of that when I made the pastry filling. So be careful when adding olive oil and yogurt to the mixture, so it don't turn out to be to watery.

This is something you can prepare in advance as it tastes equally nice served cold.

Spinach and Feta Filo Pastry
400 g Spinach
1/2 tbsp olive oil
1 dl Greek Yogurt
1 leek, finely chopped
1/2 handful fresh Coriander, finely chopped
Salt and Pepper
1 Store bought filo pastry (5-6 sheets)
150 g Feta cheese

Place spinach in a bowl and add 1/2 tbsp salt, squeeze to remove water from spinach. Add more salt if needed. Then add leek, Greek yogurt, olive oil, coriander, salt and pepper. Combine.

Place the first filo sheet onto an oven paper covered baking sheet. Brush with olive oil, place second filo sheet on top and brush with olive oil and do the same with the third filo sheet. Spread your spinach mixture on top, leave about 1 cm from edges free from mixture. Crumble your feta cheese on top.

Place a filo sheet on top and brush with olive oil and do the same with filo sheet number two and three. Fold the edges so the mixture is well locked in your pastry. Before you put it in the oven, use a knife to create almost invisible squares. Because you don't want the mixture to bubble out of the pastry. Sprinkle a tiny bit of water on top of the pastry.

Bake in the oven for about 30 minutes or until the filo has lots of colour.

ENJOY!