Nettle spanokopita

Completely delicious and just perfect for lunch, supper or parties.

Makes 9 squares INGREDIENTS

Four handfuls ne le leaves stripped from stalk, or ne les mixed with spinach Small handful parsley, including stems, finely chopped 1 medium-large onion, diced 3-4 spring onions, sliced 1 tablespoon oil 2 garlic cloves, finely diced 3 medium eggs, beaten 300g (10½oz) feta cheese, crumbled 50g (1¾oz) grated mozzarella Freshly-ground black pepper & grated nutmeg to taste

PLUS

Pack of filo pastry sheets (weighing around 270g/9½oz) 50g (1¾oz) melted bu er, for brushing

METHOD

l Preheat oven to 180C (fan oven) or equivalent.

l You’ll need a bu ered 20cm (8in) square baking dish

l Wash and dry leaves: ideally in a salad spinner. Chop finely and set aside.

l Fry onions slowly in oil until soft. Add garlic towards end of cooking time. Stir in leaves and parsley. Cool slightly.

l Combine eggs, cheeses, pepper and nutmeg. Stir into leaves.

l Unroll filo and, working quickly, layer approximately two thirds in the prepared dish, brushing each layer with bu er and draping the excess over the sides of the dish as you go.

l Pour in filling and fold overhanging filo over the top. Brush with bu er.

l Top with remaining filo in layers, brushing each layer with bu er and tucking excess down the sides. Pinch and rumple the top of each layer.

l Brush final layer with bu er, rumpling as before and score top layer into squares. Avoid cu ing into filling.

l Bake for 25-30 minutes, until golden brown and crispy. l Cool slightly and serve cut into squares.