Steps
- Preheat the oven to 425°F / 220°C. Toss 300g of chopped, trimmed spinach with ½ teaspoon of salt, leave for 10 minutes, then squeeze dry in a kitchen towel, a handful at a time.
- Mix the spinach with 175g of crumbled feta, ½ cup of Greek yogurt, 2 finely sliced scallions, 1 egg, 2 tablespoons of chopped mint, 1 tablespoon of chopped dill, and 2 minced garlic cloves.
- Stir in ½ teaspoon of ground nutmeg, ¼ teaspoon of black pepper, ¼ teaspoon of salt, ¼ teaspoon of cayenne pepper, ½ teaspoon of lemon zest, and ½ tablespoon of lemon juice.
- Trim 16 filo sheets to 12½ × 10in / 32 × 25cm and melt 120g of butter. On a parchment-lined baking sheet, layer half the filo, brushing each sheet with butter.
- Spread the filling over, leaving a 1in / 2.5cm border. Top with the remaining filo, brushing each sheet with butter and sprinkling the first five with 60g of finely grated kefalotyri.
- Brush the top with butter and sprinkle with ½ teaspoon of white sesame seeds and ½ teaspoon of black sesame seeds. Bake for 25 minutes, until golden brown.