SERVES 5-6 AS A MAIN, 8 AS PART OF A SPREAD V
HANDS-ON TIME 30 MINS
TOTAL TIME 1 HR 30 MINS, PLUS RESTING
Supper in the garden on a balmy summer evening will be more enjoyable with a slice of this – a take on the classic Greek savoury spinach pie.
• 500g fresh young spinach
• 2 tbsp olive oil
• 1 onion, diced
• 1 garlic clove, crushed
• 1 x 400g tin artichokes, drained and chopped
• 200g vegetarian feta, crumbled
• ½ x 30g pack basil, chopped, plus extra leaves to garnish
• zest of 1 lemon
• 2 medium eggs, beaten
• 60g butter, melted
• 1 x 270g pack filo pastry (large sheets)
• ½ tbsp sesame seeds
1 Steam the spinach in batches until wilted, then drain and leave to cool. Place the spinach in a double layer of clean kitchen paper (or a clean tea towel) and squeeze out as much liquid as you can. Chop roughly and place in a large mixing bowl.
2 Heat the oil in a non-stick frying pan. Add the onion and a pinch of salt and fry gently for 8-10 minutes or until softened. Add the garlic and cook for 1 minute. Mix into the spinach alo
