Ingredients

• 2kg frozen spinach, thawed, drained of liquid
• 8 cups flat leaf parsley, finely chopped
• 4 large red onions, finely chopped
• 8 cloves garlic, crushed
• 16 eggs
• 600g reduced fat fetta cheese, crumbled
• 2 bunches dill, finely chopped
• Olive oil spray
• 375g packet filo pastry

Method

1. Preheat oven to 180°C, line a baking tray with greaseproof paper
2. Ensure the spinach is squeezed and drained of all liquid
3. Whisk eggs lightly in large bowl, add all ingredients except pastry, combine well
4. Lay one sheet of pastry on a clean bench, spray with olive oil spray, lay a second sheet on the top.
   Cut pastry into 3 strips longways. At the start of each strip add two tablespoon of the filling.
   Fold one corner to form a triangle, continue folding the triangle upon itself until the entire piece
   of pastry is used. Continue with remaining pastry and filling
5. Place on prepared tray, spray with olive oil, bake for about 30 minutes or until crisp and golden.

Nutrition information panel