This is my take on my favourite guilty pleasure for breakfast when ever I am in Greece. The first thing I do is find the local bakery and suss out how good the spinach pie is! My absolute favourite is the village style spinach pie (spanakopita) made in a massive round baking tin and fresh out of the oven – I have never really cracked the art of using phyllo pastry – a bit fiddly for me but when at home in London these are the next best thing. It’s not often I include any dairy in my recipes but I will make an exception for a high quality feta !

Ingredients
1 x 500g block of chilled shortcrust pastry (at room temperature) – rolled out nice and thinly
1 x 250g bag of fresh baby spinach
1 x bunch of large spring onions (white and green parts finely chopped)
4 x tbsp extra virgin olive oil
4 x tbsp dried dill
1 x 200g block Greek feta cheese (crumbled)
1 x  tsp black pepper

Method
Set your oven to 180 degrees.
Wash and drain your spinach.
Add your olive oil to a large frying pan and bring to a low-medium heat. Chop the spring onion very finely (use all of the spring onions, green parts as well) . Add to the pan and gently fry until the spring onion is soft.
Now add in your spinach (it will look like a lot but will wilt down to the right mount) When the spinach is completely wilted, add in the dill and stir well. Add the pepper and crumble in the feta until it is almost melted. (You may have some water from the spinach in the mixture so drain the mixture so it is moist but not sloppy). Check the seasoning and if all tastes good, set aside until cool.
Make sure your pastry block is at room temperature and is pliable. Cut the block in half and take your first half, lightly flour a worktop and roll the pastry out quite thinly – you want the pastry to be light and a little flaky.
Take a tea plate or a plate that measure approx. 5-6 cm in diameter and cut around the plate to get round discs.
With a pastry brush lightly brush the outside of the discs with a little cold water and add a good dessert spoon of the spinach mixture, fold over the pastry to make a little half moon.
Place on a lined baking tray and use a fork to crimp the edges (this stops the mixture leaking out). Keep going until you have used all the pastry. I cooked 2 separate batches. Then brush each little pie with a little olive oil and bake for about 20-25 minutes until golden brown (as in the picture).
These are great on their own or with a salad and great for picnics! Enjoy!