Day 4 - Spinach, Feta and Pea Turnovers

Another successful result.  Yay!  The pastry is so crunchy and the filling was fresh but satisfying.  Definitely one I'll make again.

INGREDIENTS:
1 large bag of spinach or baby spinach
1 package of feta cheese (crumbled)
1/2 cup of frozen peas
handful of basil leaves (chopped)
small handful mint leaves (chopped)
2 spring onions (chopped)
2 garlic cloves (crushed)
2 eggs (lightly beaten)
salt and pepper to taste
fry lite
package of filo pastry (6 sheets)

METHOD:
1) Pre-heat oven to 200*C and line 2 baking trays with greaseproof paper but do not grease.
2) Place half the spinach in a collander and boil a full kettle
3) Once boiled, pour the hot water slowly over the spinach and watch as it wilts.
4) Once fully wilted run the cold tap over the now shrunken spinach to cool it down enough to handle then collect it up into a ball and squeeze out all the moisture you can. Don't be shy or careful, squeeze it hard.  You want as much water out of the spinach as possible of you'll have soggy turnovers.  Place on a chopping board.
5) Repeat this process with the remaining spinach and once it's all drained, chop it up as finely as you can.
6) Once you've done this put the peas in the collander and pour over some more boiling water from the kettle to defrost them and shake off as much water as you can.
7) In a big bowl mix together the spinach, peas, feta, garlic, spring onions, herbs, salt and pepper.

8) Add the eggs and mix thoroughly.
9) Open the filo pastry and lay out flat on an extra sheet of greaseproof
10) Cut along the length of the pastry cutting it in half to create 2 long rectangles going through all the layers.
11) Towards the end of one of the rectangles add a big spoonful of the filling.
12) Fold the end of the top sheet of pastry over the filling to make a triangle on top.
13) Following the natural folds now created, keep folding the pastry and filling over to make a triangle. Just using the one sheet for each turnover.
14) Once you reach the end fold it under and place it on the lined baking tray making sure that the loose end is underneath.
15) Repeat this process until you have 12 turnovers.
16) Spray each of the turnovers with fry lite.
17) Bake for 15-20 minutes until all the pastry is golden brown and the filling is piping hot through.