Filo pastry 450g

Classic Greek Spanakopita (Spinach & Feta Pie)

Ingredients:

• 300g fresh spinach, chopped
• 200g feta cheese, crumbled
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 egg, beaten
• ½ tsp black pepper
• ½ tsp nutmeg
• 1 pack Candy Filo Pastry
• 50g melted butter for brushing

Method:

1. Preheat oven to 180°C (fan 160°C, gas mark 4).
2. In a pan, heat olive oil and sauté onion and garlic until soft. Add spinach and cook until wilted.
3. Remove from heat, let cool, then mix in feta, egg, pepper, and nutmeg.
4. Layer filo sheets, brushing each with butter, and place the spinach mixture in the centre.
5. Fold over and seal, then bake for 30-35 minutes until golden and crisp.

2. Traditional Baklava (Honey & Nut Pastry)

Ingredients:

• 200g mixed nuts (walnuts, pistachios, almonds), finely chopped
• 1 tsp cinnamon
• 100g sugar
• 1 pack Candy Filo Pastry
• 100g melted butter
• For the syrup:
  • 200ml honey
  • 100ml water
  • 1 tsp lemon juice
  • 1 cinnamon stick

Method:

1. Preheat oven to 180°C (fan 160°C, gas mark 4).
2. Mix nuts, cinnamon, and sugar in a bowl.
3. Layer filo sheets in a buttered baking dish, brushing each layer with melted butter. After 6 layers, spread half the nut mixture. Repeat layers and top with filo.
4. Cut into diamond shapes before baking for 40-45 minutes.
5. Heat honey, water, lemon juice, and cinnamon in a saucepan until slightly thickened.
6. Pour syrup over the hot baklava and let it soak before serving.