Hot Spanakopita Dip with Sesame Phyllo Crisps

Method

1. Preheat the oven to 180 °C. Lay a phyllo sheet on a board, brush it lightly with oil and top with another sheet; continue until all the sheets are stacked and brushed, then brush the top and scatter with sesame seeds. Cut the stack into rough 6 cm triangles, spread them on 1 baking tray(s) lined with baking paper and bake (oven) for 6 min, until golden and crisp. Watch the last minute: they burn quickly.

   Add in this stepPhyllo (filo) pastry sheets, thawed 3Olive oil (for the crisps) 1½ tbspSesame seeds 1 tsp

   oven

2. Wash the spinach and chop it roughly. Heat the oil in a 24 cm frying pan over medium heat, add the garlic and spring onions and cook for 1 min, until fragrant but not brown. Add the spinach, turn the heat up to medium-high heat and stir for 3 min, until completely wilted and dry.

   Add in this stepExtra virgin olive oil 1 tbspGarlic cloves, finely chopped 1Spring onions, sliced 2Fresh spinach 300 g

   medium heat→medium-high heat

3. Tip the spinach into a sieve, press out the liquid with a spoon once it has cooled a little, and chop it finely. In a bowl, beat the cream cheese and yogurt until smooth, then crumble in the feta and stir in the spinach, dill, grated lemon zest and plenty of pepper. No salt needed: the feta takes care of it.

   Add in this stepCream cheese, softened 100 gGreek yogurt 80 gFeta cheese 100 gFresh dill, chopped 2 tbspLemon (zest only) ½Black pepper to taste

4. Turn the oven up to 200 °C. Spread the mixture in a 15 cm ovenproof dish or small cast-iron pan, scatter the mozzarella on top and bake (oven) for 14 min, until bubbling at the edges and golden in patches.

   Add in this stepGrated mozzarella 50 g

   oven

5. Sprinkle with the Aleppo pepper and serve straight away with the phyllo crisps for scooping. Careful: the dish and the dip are very hot.

   Add in this stepAleppo pepper (pul biber) or chilli flakes 1 pinch