Root vegetable spanakopita

Greek 40 Mins Prep · 45 Mins Cook

1. Finely slice the leeks. Grate the courgette, sweet potato and beetroot.
2. In a large saucepan, add 1 tbsp of olive oil over a low heat. Add the diced leeks to the saucepan. Sauté for a few minutes until softened. Remove from the pan.
3. Add 1 tbsp of olive oil and the baby spinach a handful at a time until they wilt in the saucepan. Simmer for 5 minutes, or until wilted. Remove from the pan and cool. Squeeze out as much liquid as possible.
4. In the same pan, add 1 tbsp of olive oil and sauté the grated courgettes until softened. Set aside. Repeat with the sweet potatoes and beetroot so you have 4 sets of filling: leeks, spinach, sweet potato and beetroot. Season each vegetable well.
5. Preheat the oven to 180°C, gas mark 4.
6. Brush a 23cm x 33cm roasting dish with olive oil. Remove one sheet of phyllo pastry at a time and lay it out on a clean worktop with the long end in front of you. Keep the remaining phyllo sheets rolled up and cover them with a slightly damp kitchen cloth to prevent them drying out. Brush the first phyllo sheet with a light layer of olive oil and top with another phyllo sheet.
7. Arrange the fillings in long thin strips along the phyllo, alternating them. Roll the phyllo up into long rolls and place them in the greased roasting dish. Repeat the process with the remaining sheets of phyllo pastry.
8. Brush the top of the pie with the remaining 4 tbsp of olive oil and sprinkle with the sesame seeds.
9. Bake the spanakopita for 25 minutes.
10. Serve immediately.

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