Spanakopita (with Mince)

Ingredients

• Spinach – large bag (200g+)
• 500g mince
• Large onion
• Mushrooms – chopped (optional)
• Crushed garlic – 1-2 cloves
• Worcester sauce (optional)
• 2-3 eggs
• 220g feta (or there about)
• Parmesan grated (it says ½ cup but a chunk would do)
• A handful of parsley – chopped
• 1 tbsp. rosemary – chopped
• Small bunch oregano (or 1stp dried)
• Filo pastry
• Butter

Method

1. 1Rub salt into the spinach, scrunch up the spinach, rubbing the leaves together till they reduce in size. Rinse off the salt and squeeze out the moisture using a tea towel or salad spinner. (You can use frozen spinach, just squeeze out excess moisture).
2. 2Sauté the onion in a little oil and butter until soft. Add the mince and brown. Add mushrooms if using and fry those off. Add garlic for the last few minutes. Season and add a few splashes of Worcester sauce or a bit of a crumbled stock cube if desired. Cool a little.
3. 3Beat the eggs in a large bowl. Crumble in the feta. Mix in parmesan, spinach, and onion mixture. Stir in parsley, oregano, rosemary and season with salt and pepper.
4. 4Melt butter. Butter an ovenproof dish. Line with 3 sheets of filo pastry, brushing each sheet with butter as you go and lining up the sides of the dish. Add the filling and folder over the side bits. Layer on 3 more sheets of filo, buttering and seasoning as you go. Finish with a neat layer. Sprinkle with parmesan and paprika if desired. Bake 30-35minutes until pastry is golden.
5. 5Delicious served with cumber yogurt salad (tzatziki).