Spanikopita

For the filling, you’ll need half a package of frozen chopped spinach, dethawed and drained of excess liquid. To this, add what you fancy! Some chopped garlic, some lemon zest, salt, pepper, a spoon or two of freshly grated nutmeg. You can add a handful of crumbled feta, Pine nuts can never be a bad idea. Or olives? This is your party! An egg will be necessary to hold it all together, and perhaps a tablespoon or two of sour cream or Greek yoghurt for tartness.

You’ll need phyllo dough, again avaiable in most supermarket’s despite the staff not knowing what or where it is. Look for the frozen pie shells, which I hope you never buy. If you want to use lovely organic phyllo with no partially hydrogenated vegetable oil (but there is no need for you to be as big a geek as me), then check at Whole Foods or Surfas.

When your filling is ready, roll away! I have seen tiny little triangles, little parcels, egg-rolls - make whatever shapes you fancy. If these spanikopita are to be appetizers, remember to make them not-too-large, by using only about a tablespoon of filling. Brush your phyllo dough with butter before you roll, and brush the tops when they are complete.

Now, you can bake immediately - or you can pop in the freezer, well-covered, to bake when you are ready. Bake at 400 until golden. Do serve these fresh and hot.