One of my favourite all time uses for foraged nettles is this recipe for nettle spanakopita. This Greek filo pie is traditionally made with spinach, but we’ve used nettles which work amazingly well here.
To make this spanakopita you’ll need quite a lot of nettles, so involve your friends in the picking if you can, or use a mix of nettles, spinach, and/or wild garlic.
I’ve successfully made an awesome vegan nettle spanakopita using baked almond feta in place of the dairy feta, and olive oil for coating the filo pastry sheets.
This recipe is inspired by Hugh Fearnley-Whittingstall’s nettle recipes.
Coryn Bye
Just made this, used puff pastry and cashew nuts. Really nice, love the mixture of flavours.
Monica Shaw
So glad to hear it! I like your twist – I bet cashews are delightful with this!