Spanakopita-Inspired Filo Traybake with Feta and Dill

Ingredients

• 270 g filo pastry
• 400 g frozen spinach
• 200 g feta cheese
• 2 eggs
• 20 g fresh dill
• 4 spring onions
• 60 g butter
• 0.25 tsp ground nutmeg

Method

1. 1

   Preheat the oven to 190°C (fan 170°C). Defrost and thoroughly squeeze out the frozen spinach. Chop the spring onions and finely chop the dill.

2. 2

   Mix the spinach with the crumbled feta, beaten eggs, spring onions, dill and nutmeg. Season with pepper (the feta is salty enough).

3. 3

   Melt the butter. Brush a 20x30cm baking tin with butter and lay in half the filo sheets, brushing each with butter as you go.

4. 4

   Spread the spinach and feta filling evenly over the pastry. Layer the remaining filo on top, brushing each sheet with butter. Score the top into portions.

5. 5

   Bake for 35 minutes until deep golden and crisp. Allow to cool for 5 minutes before serving.