Make the dill oil
In a blender with a blade attachment add 125 ml of olive oil and 10 g of fresh dill add salt and 2 teaspoons of apple cider vinegar blitz until smooth. Taste and adjust seasoning accordingly
125 ml olive oil -light delicate intensity, 10 g fresh dill, 1-3 tsp apple cider vinegar
Pour into a squeeze bottle and reserve for later.
Prepare the filo pastry
Preheat oven to 180°C
Cut phyllo pastry sheets into eight rectangles per sheet repeat with the remaining sheets
125 g phyllo pastry, Olive oil to brush on phyllo pastry
Place the rectangles on a baking tray brush with olive oil and bake in the oven until golden brown and crispy for about 2 to 3 minutes
Cool on a wire rack and store in an airtight container until ready to use - note you will have more than you need for two people
Assembling the salad - serves two
On a platter, drizzle some dill oil on the base and add four sheets of crispy phyllo
Top the phyllo with half the baby spinach and half the feta
4 hands full of baby spinach, 1-2 rounds feta cheese crumbled
Sprinkle half the walnuts, onion and spring onion and drizzle with more dill oil.
1 spring onion finely chopped, 2 tbls walnuts, dry roasted and chopped chopped, ½ small baby red onion thinly sliced and steeped in a bowl of cold water for 5 minutes
Season with salt and pepper and repeat the process with another layer
Finish off with phyllo pastry and sprigs of fresh dill, extra walnuts and drizzle with more dill oil.
2 tsp fresh dill chopped, Salt to taste
