Taken from Mildreds: The Cookbook
Cuisine: Vegetarian
Serves: 24
  • 1 x 400g packet filo pastry, thawed if frozen
  • 125g butter, melted
  • 2 teaspoons sesame seeds
  • Olive oil
  • 2 large onions, finely sliced
  • 1 teaspoon caster sugar
  • 1 teaspoon salt
  • 500g spinach, rinsed and drained
  • 2 garlic cloves, very finely chopped
  • 120g feta cheese, crumbled
  • 1 bunch of dill leaves, chopped
  • 25g pine nuts, lightly toasted
  • ¼ teaspoon grated nutmeg
  • Pinch of black pepper
  1. Preheat the oven to 190C/fan 170C/gas mark 5. Line a baking tray with baking parchment. For the filling, heat a splash of olive oil in a pan, add the onions, sugar and salt and cook over a medium heat; stirring occasionally, for 15 minutes, until the onions are caramelized and golden brown. Remove from the heat and set aside.
  2. Cook the spinach leaves in a pan of boiling water for 1 minute until tender. Strain and leave to cool, then squeeze out any excess liquid with your hands. Roughly chop the spinach and place in a mixing bowl with the caramelized onion and the rest of the filling ingredients. Mix together well.
  3. Cut the filo pastry sheets lengthways into 4 even strips about 7cm wide. Brush an individual strip with melted butter, place a small spoonful of the mix towards one end of the strip and fold the corner of the pastry over itself at right angles, making sure you brush it with more melted butter once more before you make the last fold to ensure it sticks together well. Place the triangle seam-side down on to the prepared baking tray. Repeat with the remaining strips.
  4. Brush the tops of the prepared spanakopita with the remaining melted butter and sprinkle over the sesame seeds. Bake in the oven for 30-40 minutes, until golden brown.
Recipe by Planet Veggie at