1. 1

   Step 1

   Preheat oven to 220°C (fan 200°C). Line a baking tray with parchment paper.

2. 2

   Step 2

   Place 300 g spinach in a bowl, sprinkle with 3 g salt, and toss. Let it sit for 10 minutes to sweat.

   Timer 10 min
3. 3

   Step 3

   Take handfuls of spinach and wring out tightly in a tea towel to remove excess water.

4. 4

   Step 4

   Combine spinach with 175 g feta, 120 g yoghurt, 2 green onions, 1 egg, 2 EL mint, 1 EL dill, 0.5 TL lemon zest, 0.5 EL lemon juice, 2 garlic cloves, 0.5 TL nutmeg, 0.25 TL pepper, 0.25 TL salt, 0.25 TL cayenne.

5. 5

   Step 5

   Cut 16 sheets of filo pastry to fit your baking tray.

6. 6

   Step 6

   Layer 8 sheets of filo on the tray, brushing each sheet with melted butter.

7. 7

   Step 7

   Spread the spinach filling over the filo base, leaving a 2.5 cm border.

8. 8

   Step 8

   Place a sheet of filo over the filling, brush with butter, and sprinkle with some of the 60 g Kefalotyri.

9. 9

   Step 9

   Repeat this layering process for filo sheets #2 to #5.

10. 10

    Step 10

    Add the final 3 sheets (#6-#8) on top, brushing each with butter, but do not add cheese between these layers.

11. 11

    Step 11

    Press the edges down to seal the pie.

12. 12

    Step 12

    Brush the top with remaining butter and sprinkle with 0.5 TL white and 0.5 TL black sesame seeds.

13. 13

    Step 13

    Bake for 25 minutes until the surface is golden brown. Serve immediately.

    Timer 25 min

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