Name: Spanakopita plait
Ingredients: 2 tsp extra virgin olive oil; 1 medium red onion, sliced thinly; 3 cloves garlic, sliced thinly; 2 tsp sea salt flakes; 1 tsp cracked black pepper; 2 bunches English spinach, washed, chopped; 1 cup fresh dill, firmly packed, chopped coarsely; 1 cup oregano leaves, loosely packed, chopped coarsely; 2 Tbsp pine nuts, toasted; 200g feta, crumbled; 125g packet microwave jasmine rice; 2 eggs; 1 Tbsp finely grated lemon rind; ¼ cup lemon juice; 2 sheets frozen puff pastry, thawed slightly; 1 Tbsp white sesame seeds; 1 cup Greek yoghurt; Mixed salad leaves and dill sprigs,; to serve

Ingredients

2 tsp extra virgin olive oil

1 medium red onion, sliced thinly

3 cloves garlic, sliced thinly

2 tsp sea salt flakes

1 tsp cracked black pepper

2 bunches English spinach, washed, chopped

1 cup fresh dill, firmly packed, chopped coarsely

1 cup oregano leaves, loosely packed, chopped coarsely

2 Tbsp pine nuts, toasted

200g feta, crumbled

125g packet microwave jasmine rice

2 eggs

1 Tbsp finely grated lemon rind

¼ cup lemon juice

2 sheets frozen puff pastry, thawed slightly

1 Tbsp white sesame seeds

1 cup Greek yoghurt

Mixed salad leaves and dill sprigs,

to serve

Method

1 Preheat oven to 220°C. Place a large oven tray in the oven to heat.

Heat olive oil in a large saucepan over medium heat; cook onion and garlic for 5 minutes or until onion softens. Stir in salt flakes and black pepper. Add spinach; cook, stirring, for 2 minutes, or until spinach is just wilted. Transfer mixture to a colander; drain well by using the back of a wooden spoon to press down and remove excess liquid. Cool. Transfer to a large bowl with dill, oregano, pine nuts, feta, rice, 1 egg, lemon rind and 1 tablespoon of the lemon juice; mix until well combined.

Place pastry sheets side-by-side, slightly overlapping in the middle, to create one large rectangle; press along the join with your fingers to seal. Place pastry rectangle on a sheet of baking paper. With a short side of pastry in front of you, place spinach mixture lengthways down the centre, leaving a 5cm border at the top and bottom of the pastry and a 9cm border on each side of the filling.

Using a sharp knife, at the bottom of the pastry, cut the pastry on each side of the filling to create a flap. Repeat at the top of the pastry.

On each side of the filling, cut the pastry on an angle into 2cm thick strips, starting 1cm from the filling out to the pastry edge. Fold top and bottom flaps over filling; starting at the top, fold side strips over filling, alternating left and right to enclose filling and create a plait design. Brush with remaining beaten egg; sprinkle with sesame seeds. Refrigerate for 30 minutes or until pastry is firm.

Carefully slide the plait on paper onto the heated tray. Bake for 50 minutes or until puffed, golden and cooked through. Stand for 10 minutes before slicing.

Meanwhile, combine yoghurt and remaining lemon juice in a small bowl; season to taste. Cover; refrigerate until required.

Serve spanakopita plait with salad leaves and dill, and yoghurt sauce.