* important for fillo pastry: 1st: when buy fillo have to keep cool and put into freezer ASAP else fillo sheets will stick later. 2nd: fillo should be defrosted not more than ONE day earlier in fridge, else will dry out in fridge and hard to roll

Spanakopita recipe (makes 12 to 14 pieces)
1 package fillo pastry (500g)
500g bayam, steamed, water squeezed, roughly chopped (from 1.5kg uncooked bayam)
100g feta cheese or mixture of cream cheese+parmesan+cheddar
1 LARGE eggs
1/2 teaspoon sea salt
1/4 tsp black pepper
100g melted butter(for brushing fillo pastry)

Direction:
1) use 3 sheets of fillo, brush with melted butter between the sheets, cover rest of unused fillo to prevent drying out
2) cut the fillo lengthwise into 2 long strips
3) put some spinach filling, and roll into triangle, brush towards the with butter to seal
4) brush top with butter and bake at 180 celcius for 25 minutes or more

Note: Spanakopita can be kept frozen. Just brush top with oil and bake in 200celcius with fan for 20 minutes or more, no need defrost