Ingredients
1pkt fresh spinach
1tbs Martinborough extra virgin olive oil
1 medium (200gr) onion chopped
1 (or 2) cloves garlic chopped
190 gr Feta cheese
150 gr full fat cottage cheese
1 egg
1 tsp dried Oregano
½ tsp salt
¼ tsp grd black pepper
50 gr butter melted.
125 gr filo pastry
Method
Heat oven to 180 degrees
Wash spinach and cook until it’s wilted
Cool with lots of water, drain well and chop small
Cook onion in olive oil in small pot until soft but not brown.
Add garlic and cook for another two minutes.
Before you get the filo out get everything ready – butter melted butter brush on hand, filling and baking dish ready
Butter top layer of pastry and put in baking dish,
Do this six times then the filling
Then another ten layers of buttered filo on top.
Cut the Spana into shapes (classically diamonds but squares works as well) before you cook . The filo rises and the shapes look good.
Bake for about 45 minutes (it depends on your oven) until well golden
Thanks to Jo Crabb – Careme Cooking Classes for this recipe. It is one of the recipes being published by Healthy Martinborough who welcome any local’s favourite recipes.
