Spanakopitta (Serves 4; prep 15 mins; cooking 35 mins)

A wonderful lunch or snack, this is delicious.

1kg spinach (frozen or fresh)
1 tablespoon ground cumin
1 small onion, diced
3 mushrooms, diced
juice of 1 lemon
125g filo pastry (shop bought)
50g toasted cashew nuts, ground
300g cottage cheese or soft goats cheese, depending on the strength of flavour you prefer

Pre-heat the oven to 200 degrees.

Whilst the oven is heating up, wilt the spinach in a pan and drain thoroughly to remove as much water as possible.

Whist the spinach is cooking, prepare the onion and mushrooms. Gently fry them for about 5 minutes in a little olive oil and scatter with the cumin.  Stir until fully coated. 

When the spinach is drained, use a hand blender to mix it together with the cottage cheese and lemon juice. 

To the spinach/cheese mixture, add the cumin-flavoured onions and mushrooms and the cashew nuts.

Put in the bottom of a baking dish and cover with the layers of filo pastry.

Bake in the oven at 200 degrees for 25 minutes.