BEET LEAF & PRESERVED LEMON SPANAKOPITA

Recipes, food styling & photography Jane Lyons & Will Bowman

	1 tablespoon extra virgin olive oil
	1 red onion, finely sliced
	1 clove garlic, finely sliced
	500g beetroot leaves or swiss chard (or a mix of both), roughly chopped
	½ cup roughly chopped fresh herbs (we used dill, mint and parsley)
	juice of ½ lemon
	2 tablespoons preserved lemon, finely chopped
	150g cow’s milk feta
	8 sheets filo pastry
	100g butter, melted
	2 tablespoons fennel seeds

1.	Preheat the oven to 170°C fan bake.
2.	Heat the olive oil in a large frying pan over a medium heat.
3.	Add the onion and fry for 2-3 minutes, stirring occasionally.
4.	Add the garlic, beetroot leaves and herbs and cook for a further few minutes until soft.
5.	Remove the mixture from the heat and leave to cool for a couple of minutes before combining with the lemon juice, preserved lemon and feta.
6.	Brush a cake tin or square baking tin with butter.
7.	Brush 1 sheet of filo with butter and place it in the base of the tin.
8.	Repeat the process with 3 more sheets.
9.	Add the filling then top with 3 sheets of buttered, layered filo.
10.	Butter the remaining piece of filo and scrunch gently, then place on the top of the pie.
11.	Sprinkle with fennel seeds and bake for 20-30 minutes or until golden and crispy.