Spanakopita (Greek spinach and feta triangles)

Preparation

1. Preheat the oven to 180 °C. Heat the olive oil in a large frying pan and gently cook the spring onions and garlic over medium heat until soft.
2. Add the spinach in two batches, letting the first wilt before adding the second. Transfer to a bowl, leave to cool and squeeze out any excess liquid.
3. Mix the feta, ricotta, egg, dill, parsley, salt and pepper into the spinach and chill the filling.
4. Lay out one filo sheet, brush evenly with olive oil, lay the next sheet on top and brush it in the same way, until you have a stack of four sheets; build a second stack from the remaining four sheets. Keep the sheets covered with a damp cloth while you work so they do not dry out.
5. Cut each stack into four strips, put a spoonful of filling at the end of a strip and fold the pastry over into a triangle, like folding a flag, brushing each fold with oil. Do the same with all eight strips.
6. Place the triangles on a baking tray lined with baking paper, bake in the preheated oven for 25 to 30 minutes until golden brown and serve warm.

Drink with it

• White wine · excellent match

  Assyrtiko or Moschofilero

  Firm acidity and a salty, mineral character stand up to the feta and the olive oil in the pastry, and the herbal note meets the dill and parsley.

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• Rosé · good match

  Dry Greek rosé, for example from Agiorgitiko

  Red fruit and fresh acidity provide a counterpoint to the salty feta without overpowering the spinach.

• Pale lager · good match

  Helles or pilsner, cold

  Carbonation and light bitterness balance the salty feta and the oil in the pastry.

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• London dry gin · good match

  London Dry gin as a gin and tonic with lemon zest

  The citrus and herbal notes of the gin pick up the dill, and the carbonation keeps the oil-soaked filo light.

  London Dry Gin: does it have to come from London? ↗