Clover Olive Pride Spanakopita
(26 Mar 2020)

Spanakopita

Clover Olive Pride Spanakopita
Recipe by Kelly-Anne Damons

900g Spinach, shredded
½ Cup Fresh parsley, chopped
1 Large onion, diced  
2 Garlic cloves, minced
Zest of 1 lemon
¼ Cup Olive Pride Extra Virgin Olive oil + 3 Tbsp
2 Cups Crumbled Clover Feta, plain
2 Eggs, lightly beaten
8 sheets Phyllo pastry
Salt and pepper, to taste

Preheat the oven to 175°C.
Lightly oil a square baking tin.
Heat 3 Tbsp of Olive pride oil in a large pot over a medium heat. 
Add the onion and sauté until soft about 3-4 minutes, add garlic and lightly brown. 
Stir in spinach, parsley and lemon zest. 
Sauté until the spinach starts to wilt. 
Remove from heat, season with salt and pepper, then allow to cool.
In a medium sized bowl add the eggs, feta and cooled spinach and mixture together.
Lay 1 sheet of phyllo pastry into the prepared tin and lightly brush with some of the remaining Olive Pride extra virgin olive oil. 
Repeat 3 more times to make a total of four layers.
Add the spinach filling onto the pastry, then layer the remaining 4 sheets of phyllo pastry, brushing each layer with olive oil. Fold the excess pastry towards the center of the dish, ensuring the sides are sealed.
Bake in the oven for 30-40 minutes, until golden brown, cut into squares and serve while hot with a side of cumin spiced yoghurt.


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