In Greece, filo ideally contains only flour, cornflour and a preservative. In other countries it also contains a little fat, but always look for filo with as few ingredients as possible. The nice thing about this recipe is that it doesn’t require a lot of prep work apart from washing and cutting the greens and layering the filo. Don’t skimp on the olive oil or butter – the filo needs it, and a little fat increases the absorption of antioxidants … Continue reading Spanakopita – wild greens and feta pie