BEET LEAF & PRESERVED LEMON SPANAKOPITA - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 red onion, finely sliced
• 1 clove garlic, finely sliced
• 500g beetroot leaves or swiss chard (or a mix of both), roughly chopped
• ½ cup roughly chopped fresh herbs (we used dill, mint and parsley)
• juice of ½ lemon
• 2 tablespoons preserved lemon, finely chopped
• 150g cow’s milk feta
• 8 sheets filo pastry
• 100g butter, melted
• 2 tablespoons fennel seeds