Spinach and Sorrel Spanakopita

Ingredients for Spinach and Sorrel Spanakopita

• 1 (275g) package frozen chopped spinach

• 1 cup chopped spring onions

• Salt

• 1 tablespoon olive oil

• 110g fresh sorrel leaves, chopped (2 packed cups)

• 1 egg yolk, lightly beaten

• 230g feta, crumbled (240ml )

• 1/4 teaspoons ground nutmeg

• 45ml chopped fresh dill, or to taste

• Freshly ground black pepper

• 10 (17- by 12-inch) sheets phyllo, thawed if frozen

• 1 1/2 sticks (170g ) unsalted butter, melted

How to make Spinach and Sorrel Spanakopita

Cook spinach according to package instructions. Drain in a colander, then refresh under cold running water to stop the cooking, and drain well again. Transfer spinach to a clean kitchen towel (not terry cloth) twisting the ends together, and squeeze as much liquid as possible from the spinach. Transfer spinach to a large bowl.

Cook spring onions with 1/4 teaspoons salt in olive oil in a 9- to 10-inch non-stick skillet over medium heat, stirring, until softened, 2 to 3 minutes. Add sorrel and cook, stirring and adding 1 tablespoon water if sorrel is dry, until wilted, about 1 minute (sorrel will turn khaki gray almost immediately when heated). Add sorrel mixture to spinach and stir well.

Stir in yolk, then feta, nutmeg, dill, and salt and pepper to taste and combine mixture well.

Preheat oven to 191°C. Line a large rimmed baking sheet with parchment paper.

Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush all over with some butter. Cut buttered phyllo stack lengthwise into 4 strips, each about 3-inches wide and 17- inches long.

Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Brush triangle all over with butter. Put triangle, seam side down, on parchment-lined sheet. Make more triangles in same manner, using all of phyllo.

For best results, freeze spanakopita until firm, about 20 minutes.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.