What’s not to LOVE about Greek food?
One of my favourite breakfasts to have whilst in Greece is their traditional breakfast parcels of filo pastry stuffed with chard, fennel fronds and feta cheese.
I recreated my own version at home…
Chard is not always readily available in your run-of-the-mill supermarket, so spinach is a decent substitute and is what I used for my spiral spanikopita.
If you struggle to find wild fennel (which you may!), dill will do.
These delicious little pies come in varying shapes in Greece; ‘sausages’, spirals, triangles and rectangles, so make them in whatever shape you fancy.
The handy thing about these is that they freeze (unbaked) incredibly well, just waiting to be slid into the oven when you have guests or an upcoming brunch.