Greek spanakopita parcels recipe | Sainsbury`s Magazine

Ingredients

• 2 x 260g bags young spinach
• 1 bunch spring onions, thinly sliced
• 2 tsp fine sea salt
• 2 large eggs, beaten
• 1 x 20g pack dill, finely chopped
• 1 x 30g pack flat-leaf parsley, leaves picked and chopped
• 2 garlic cloves, crushed
• zest of ½ lemon
• 200g feta, crumbled - use vegetarian feta cheese, if required
• 6 large sheets of filo pastry, defrosted (we used Jus-Rol)
• 4 tbsp olive oil
• 1 tbsp sesame seeds, to sprinkle