Frying pan spanakopita

Easy to make and delicious served warm or cold, making it perfect for a picnic.

Ingredients

700 g	Leeks (Main)
100 g	Butter
6	Garlic cloves, chopped
1 pinch	Salt and freshly ground black pepper
400 g	Baby spinach leaves
½ cup	Chopped flat leaf parsley
20 g	Chopped dill
½ cup	Finely grated parmesan
2 tsp	Lemon rind
2 tsp	Lemon juice
1 pinch	Ground nutmeg
2	Large eggs, beaten
200 g	Reduced-salt feta cheese
8 sheets	Filo pastry (Main)

Directions

1. Wash the leeks well then pat dry. Halve lengthwise then thinly slice crosswise.
2. Melt 25g butter in a 20cm, non-stick heavy frying pan suitable for the hob and oven. Sauté the leeks and garlic on low, until softened. Season. Add the spinach cooking until limp. Cool, then squeeze the mixture dry. Wipe the pan clean.
3. Preheat the oven to 190°C.
4. Combine the parsley, dill, parmesan, lemon rind and juice, nutmeg and eggs in a large bowl. Stir in the leek mixture. Fold in the feta.
5. Melt the remaining butter. Brush a little in the frying pan.
6. Brush a sheet of filo with butter. Lay it in the pan, buttered-side up, with the edges hanging over the rim. Repeat with the remaining filo placing each sheet in a different direction. Press down gently to remove any air bubbles.
7. Spoon the filling evenly into the filo case. Lift each over-hanging filo piece over the top scrunching it gently leaving a round of filling exposed in the centre. Brush the top with butter.
8. Cook on the hob on medium to crisp the base, about 5 minutes. Transfer to the oven and bake until golden about 20 minutes.
9. Serve in wedges, warm or at room temperature.