Spanakopita with Nettles & Spinach

Name: Spanakopita with Nettles & Spinach
Cook time: 22 min
Total time: 75 min
Yield: 15
Ingredients: 150g butter; 900g leeks, sliced and washed really well; 6 tbsp extra virgin olive oil; 500g onions, finely chopped; 8 spring onions (both white and green parts), finely sliced; 450g nettles, washed and blanched; 450g fresh spinach, weighed after the stalks have been removed, washed really well; 6 tbsp chopped flat-leaf parsley; 6 tbsp chopped dill; 350g feta cheese, crumbled; 125g Parmesan cheese, grated; 4 organic, free-range eggs, beaten; 9 sheets of filo pastry, 30 x 43cm (about one packet); 15g melted butter, for brushing; Egg wash, made by beating 1 organic, free-range egg with 2-3 tablespoons whole milk; Flaky sea salt, freshly ground black pepper and nutmeg

Recipe by: Darina Allen

Spanakopita can also be made in individual ‘snails’, but this delicious flaky version comes in a sauté pan. This version is good for a feast as it serves 12-15 people. You can halve the recipe if you’re serving smaller numbers.

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Ingredients

150g butter
900g leeks, sliced and washed really well
6 tbsp extra virgin olive oil
500g onions, finely chopped
8 spring onions (both white and green parts), finely sliced
450g nettles, washed and blanched
450g fresh spinach, weighed after the stalks have been removed, washed really well
6 tbsp chopped flat-leaf parsley
6 tbsp chopped dill
350g feta cheese, crumbled
125g Parmesan cheese, grated
4 organic, free-range eggs, beaten
9 sheets of filo pastry, 30 x 43cm (about one packet)
15g melted butter, for brushing
Egg wash, made by beating 1 organic, free-range egg with 2-3 tablespoons whole milk
Flaky sea salt, freshly ground black pepper and nutmeg