This is... a recipe I'd like to share: Spanikopita

This is my favorite recipe for Spanikopita. It's really low in fat- just cheese, egg yolks and olive oil spray- and it has an amazing burst of flavour from the mint. When I take it to picnics, people always ask me "What's that flavour?" It's the mint, folks- you heard it first!

I'm cheating with the image because I don't actually have a photo of my spanikopita. Mine looks better of course :P

Ingredients

10 sheets fillo pastry, thawed (must be at room temperature or it cracks)
1 large bunch English spinach, washed and roughly chopped
2 spring onions, finely chopped (substitute one shallot)
2 tbsp chopped mint
2 tbsp chopped parsley
¼ tsp ground nutmeg
2 eggs
125g fetta (Greek or Bulgarian for flavour)
125g ricotta (low fat is fine)
60g parmesan, grated
black pepper
olive oil spray

Method:

1. Cook spinach and drain well. Add onions, herbs, nutmeg, eggs, fetta, ricotta, paremsan and pepper. Mix well.

2. Lightly oil a tin (12 x 22cm, or 20cm square). Cut fillo pastry sheets in half, make stack of 10 sheets, spraying every second or third sheet with olive oil. Use stack to cover sides and base of ltin.

3. Spoon filling into pastry, spray and layer remaining pastry on top.

4. Bake in preheated oven (170 C fan forced/ 190 C conventional) for 40 minutes or until golden.

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