1 medium onion finely chopped
4-5 spring onions chopped
1 pack filo pastry
1 tbsp dried mint
1 tbsp olive oil
1 cup sunflower oil for brushing
It a saucepan heat the olive oil. Fry the finely chopped onion until softened. Add the spring onions and fry cook for a further 2-3 minutes.
To the onions add the spinach, dried mint, salt and pepper. Once spinach starts to wilt add in the roughly chopped feta and cook until it is all well combined.
Brush your baking tray with sunflower oil.
Lay down 4-5 sheets of filo, oil brushing between each layer and tucking in any excess filo.
Place half of the spinach mixture onto the filo and spread out evenly.
Add another 5 layers of filo, oil brushing between each layer and place the rest of the spinach mixture on top.
Top with the remaining sheets of filo, scoring the top couple of layers into squares with a sharp knife.
Place in a preheated oven at 200C for 20 mins, then turn the temperature down to 175c and cook for a further 20 mins.
The spanakopita is done when the filo has turned a rich golden brown in colour.