Spanakopita (spinach and feta pies) for the whole family

Spanakopita is one of my favourite foods in the world.  Love it, love it, love it.  I'd never considered feeding it to my son though until recently.  I mean, why not?  Surely it's the ideal finger food / hidden vegetable dish.

This recipe is my own take on spanakopita, purists will notice some inaccuracies but it contains the key elements of spinach and feta cheese which is vital.

Spanakopita - makes 7 triangles - suitable for toddlers, baby led weaners and older babies on finger foods and adults

Ingredients

200g Frozen, chopped spinach, thawed
200g Feta cheese
30g Grated vintage / Extra Strong (Sharp) cheddar
1/2 an onion, chopped finely
2 eggs
A few gratings of nutmegs
1 tsp fresh oregano, chopped
Filo (fillo / phylo) pastry - 7 sheets (freeze the rest if there's more)
Olive oil

Method

Preheat the oven to 200oC / 400F.

Fry the onion gently in a tsp of olive oil until softened.  Put into a bowl to cool.

Drain the spinach, squeeze it through a sieve to remove as much water as you can.

Crumble the feta and grate the cheddar.  Add to the onions with the spinach, eggs, oregano and nutmeg.  Mix together.

Lay one filo sheet out and brush half of it lengthways lightly with oil.  Wrap the remaining sheets in a damp clean teatowel.  They will crack and dry out very quickly otherwise.

Fold it in half so it has one very long side and one short.  Brush the surface with oil again.

Put 1 tbsp at the end and fold over one corner.  Fold the triangle that created back up the length of the pastry.

Fold that back along the diagonal and continue this process until you've used up all of the pastry.

Brush the top with oil.

Bake for 15-20 minutes until browned and crisp.

Serve ideally warm rather than hot, the flavour is better that way.  I have a sneaking love of these cold from the fridge the next day (so I've not tried freezing any uncooked.)

I've linked this up to a linky party here.