I love spinach pie. This is a twist on the classic Greek pie. In a roulade form it cooks quickly and looks spectacular with pistachios. It can be enjoyed any time of the year.

INGREDIENTS 

• 1 package frozen spinach, thawed and squeezed dry
• 1 cup feta cheese
• 1/2 cup shelled pistachios, roughly chopped, plus extra for sprinkling
• 1/4 cup chopped fresh dill
• 1/2 cup chopped parsley
• 3 spring onions, finely sliced
• 1 large egg, lightly beaten
• 1/4 tsp grated nutmeg
• Salt and pepper, to taste
• 8 sheets phyllo dough, fresh or thawed
• 80g butter, melted

INSTRUCTIONS

1. Preheat oven to 190°C. Line a baking tray with baking paper.
2. In a large bowl, combine spinach, feta, pistachios, dill, parsley, spring onions, egg, nutmeg, salt and pepper. Mix well, mashing the feta as you go.
3. Lay one sheet of phyllo on a clean surface and brush with melted butter. Repeat with the remaining sheets, stacking and buttering as you go.
4. Spread the spinach and feta mixture evenly over the phyllo stack, leaving a 3-5cm border around the edges.
5. Starting from one long edge, roll the phyllo and filling into a tight log. Place seam-side down on the prepared baking tray and curl into a spiral, like a snail shell, tucking the log closely. Brush with melted butter and sprinkle with extra pistachios.
6. Bake for 25-30 minutes or until the roulade is golden brown and crisp. Let cool for 5 minutes before slicing and serving.

Tip: Don’t overfill the pastry. Keep the filling even for easier rolling and shaping.

Illustration and recipe by Lyn Hand