Spanakopita

[Serves 4]

Spinach and feta filling
20g mint leaves, chopped
5 sheets phyllo pastry
½ cup butter, melted
sesame seeds (optional)

To serve:
tzatziki
olives

1 Preheat the oven to 180ºC. Add the chopped mint to the spinach mixture.
2 Line a greased and floured 20cm square baking tin or casserole dish with 1 sheet of phyllo pastry, allowing the excess to hang over the sides, brush with melted butter and repeat four times so that you have five layered sheets.
3 Spoon in the spinach mixture then fold the pastry sides back over the filling to cover, one sheet at a time, brushing with butter as you go.
4 If you like, sprinkle the top with some sesame seeds.
5 Bake for 20 minutes or until the pastry is cooked and golden.
6 Cut the pastry into squares or triangles. Serve with tzatziki and olives.