When my daughter was little she had an iron deficiency and the GP advised us to eat spinach.
She didn‘t like spinach, nor did my son, so I started making this Spanakopita and they loved it and still do.
Preheat the oven at 180*C
Make the dough in a food processor with knifes.
First put flour, salt, the cold butter and lard in cubes and blitz till breadcrumb like consistency.
Slowly ad little bits of ice cold water (tablespoon at the time) till the dough turns into a ball.
Roll out 2/3 of the dough and put in a 20cm round baking tin ( no need to grease the tin) pierce wholes in the dough with a fork.
Wash spinach and if the leafs are big remove the stalks cook in the microwave for about 6 min. or till tender then put in a sift to get rid of excess water.
Cut the onion fine and cook in microwave for a min. add to spinach in sift and let cool.
When cool add the feta break it in pieces with your fingers then add the grated cheese and black pepper to taste.
Fill the ready prepared tin with the spinach and roll out a lid from the left over dough, brush with a little milk and pierce holes in the lid as you did in the bottom.
Place tin in the middle of the preheated oven for 40 to 45min till it has a golden colour.
Remove from oven and leave to cool for about 5 to 10 min.
Remove the spanakopita from the tin onto a plate and eat either warm or cold.
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