Lenten Spanakopita

Ingredients

• 1 kg (2 lb) spinach, chopped
• 2 bunches spring onions and 1 leek, chopped
• Big bunches of dill and parsley, chopped
• 3 tbsp fine semolina or rice
• 150 ml (⅔ cup) olive oil
• 450 g (1 lb) filo pastry
• Salt, pepper and nutmeg
• Sesame seeds

Method

1. Salt the spinach, rub it until it wilts, and squeeze out the water.
2. Soften the onions and leek in a little oil, then mix with the spinach, herbs, semolina, nutmeg, pepper and half the remaining oil.
3. Layer half the filo in an oiled tin, brushing each sheet with oil. Spread the filling and cover with the rest of the filo, oiling each sheet.
4. Score the top into pieces, sprinkle with water and sesame, and bake at 180°C (350°F) for 50 minutes until golden.

Tip. The semolina soaks up the greens’ juice so the bottom stays crisp.