Spinach and Feta Spanakopita

Ingredients

Filling:

2 Tbsp Westgold Garlic & Parsley Infused Butter

½ onion, finely chopped

1 red pepper, roasted, chopped

120g baby spinach

1 tsp fresh oregano, chopped

150g feta, crumbled

2 Tbsp pinenuts, toasted

⅓ c black olives, chopped

1t lemon zest

Black pepper

1 packet filo pastry

Extra garlic parsley butter for brushing

Sesame seeds to sprinkle

Method

To make the filling:

Heat frypan on a medium heat and melt the butter. 

Add the onion and cook until softened.  Turn up the heat and add the spinach and stir for a minute or two until the spinach is wilted. 

Take off the heat and spread the mixture onto flat dish to cool. 

When the spinach is cool, add the remaining ingredients and mix together.

Preheat the oven to 200 ^oC. 

To make the triangles: 

Brush a sheet of pastry with Garlic & Parsley Infused Butter and place another sheet on top and butter again. 

Cut into 4 slices horizontally.  Add a tablespoon of mixture to the corner of the buttered filo. 

Fold over the pastry to form a triangle, rolling & folding over in the triangle shape until all the pastry is folded. 

Place on an oven tray.  Brush the top with more butter and sprinkle with sesame seeds. 

Bake for 8-10mins until golden and crisp.  Serve warm.