Method

• 1.
  Place flour, olive oil, 200ml warm water and a pinch of sea salt flakes into the bowl of a stand mixer with the dough hook. Knead on a medium speed for 8-10 minutes until the dough has come together and is smooth and elastic.
• 2.
  Transfer dough to a greased bowl, cover with plastic wrap and rest for 3-4 hours.
• 3.
  Blanch spinach in boiling water for 1 minute, then refresh under cold water and drain. Once cool enough to handle, squeeze out excess water and roughly chop. Place in a bowl with the herbs, shallot and egg and mix to combine. Season and place in the fridge, covered, until needed.
• 4.
  Preheat oven to 200°C. Lightly oil a clean bench and turn out the rested dough on top. Gently stretch and push the dough until it is as thin as possible without ripping. You should have a very thin, rough 40cm x 80cm rectangle.
• 5.
  Drizzle with olive oil, then evenly scatter spinach mixture and feta on top. Season.
• 6.
  Starting at a long edge, roll dough into a tight log, then coil around itself. Place in a 22cm round baking dish or springform pan, drizzle with olive oil and scatter with sesame seeds. Bake for 55-60 minutes until golden. Allow spanakopita to cool in the pan for a few minutes before removing.
• 7.
  Slice and serve warm with lemon.