This is a wonderful vegetarian recipe and it's so easy Greek cuisine.
Spanakopita is a Greek pastry filled with spinach and cheese.

This recipe is also ideal for silverbeet or amaranth.

You'll need:

1kg fresh spinach leaves
1/2 cup chopped fresh parsley (from your HerbStation)
1/2 cup chopped fresh dill (again from your own bench in your Herb Station)
2 cups finely chopped spring onions
1 1/2 tsp. fine sea salt
1/4 cup rice bran oil
3 cups chopped onion
1/4 tsp. coarse ground black pepper
250g feta cheese, crumbled
14 filo sheets
3/4 cup clarified butter (ghee), melted.

1) Wash and clean the spinach. Discard the stems. Drain & cut the leaves into shreds.

2) Combine the spinach, parsley, dill, green onions and grey sea salt in a bowl. Let stand for 15 minutes, then press out all of the liquid.

3) Heat the extra virgin olive oil in a good quality pan and sautee the 3 cups of chopped onions until soft and transparent. Add the spinach mixture from step 2 and saute for a few more minutes. Add the feta cheese and black pepper.

4) Place each of 7 filo leaves in a buttered 10" x 17" x 2" baking pan, bruhing each leaf with melted clarified butter. Add the spinach mixture from step 3, spread into a thick layer then add remaining filo leaves, again brushing each leaf with melted clarified butter. Cut into 3"x 3" pieces with a sharp knife.

5) Bake at 180 degrees for 30 minutes or until golden brown.

"So easy, and so greek!" Lucy Bowen, Hamilton.