Nettle Spanakoppites 2

This is our take on the classic Greek dish.

Ingredients

• Half a carrier bag of nettles
• 1 onion peeled and finely chopped
• 1 tbsp of olive oil
• 1 egg, beaten
• Pepper
• 125g of crumbled feta cheese
• 135g of filo pastry
• 50g of melted butter
• Sesame seeds
• Honey

How to make Nettle Spanokoppites

• Blanch the nettles
• Heat the oil and fry the onion until soft
• Add the nettles and cook for a few minutes
• Leave to cool
• Add the feta, egg and pepper
• Lay out a sheet of filo pastry
• Brush with oil, scatter on a few thyme leaves then lay another sheet of filo pastry on top
• Divide the mixture and spoon a portion onto the centre of the pastry
• Using the back of a spoon, flatten the mixture into a rectangle
• Fold the 2 long sides, then fold the bottom up over the filling and the top down to form a parcel, using the butter to paint the pastry
• Toast some sesame seeds in a dry pan
• Fry the parcels for a couple of minutes on the folded side
• Flip over and cook the other side
• Drizzle with honey and sprinkle on some sesame seeds

We often make nettle spanokoppites on our 1 day foraging course.  You can see loads of photos from this course, as well as all of our others, on our Facebook page.