SPANAKOPITA

- METHOD -

Preheat oven to 200˚C.

Heat olive oil in a large saucepan. Then add the leeks and cook until tender. Add the spinach and cook until wilted. Use a lid to steam the veg and help speed up the process.

Transfer to a sieve and press as much excess water out of the greens as possible.

Next, in a large bowl combine the greens with the eggs, feta, dill, lemon zest and spring onions and season them with the Cape Herb & Spice Sprinkle Veggie Seasoning. Mix this well.

Brush a 30cm x 20cm baking dish with olive oil.

Then line it with 4 sheets of the phyllo, brushing each sheet with olive oil as you layer them. Make sure you leave any excess hanging over the sides. Then add the filling.

Tear up the last two sheets of phyllo into smaller pieces and brush each piece of phyllo pastry with olive oil as you go.

Seal up the middle of the pie with phyllo and fold in the sides and scrunch the rest to create some lovely wavy, crunchy bits on top.

Finally sprinkle the top with sesame seeds.

Bake this for 30 - 40 minutes, until deeply golden brown and crispy.

Slice into generous squares and enjoy!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/