Espinacopita de Atenas 🥧

Método

1. 1

   Wilt spinach, cool and squeeze bone-dry; chop coarsely.

2. 2

   Mix with crumbled feta, herbs, spring onion and lemon zest.

3. 3

   Layer and brush phyllo with butter; spread the filling, roll or fold.

4. 4

   Bake at 180°C for 30–35 minutes until gold and crackling.