Spanakopita
A golden Greek pie of crisp, buttery filo layers around a filling of spinach, feta, spring onions and fresh dill, baked in a single large dish.
Method
- 1
Put the spinach in a large pan with a splash of water, cover and cook over medium heat in batches, turning, until just wilted.
- 2
Tip it into a colander and leave until cool enough to handle, then squeeze out as much liquid as you can and chop it roughly.
- 3
Heat the oil in a frying pan and cook the onion and spring onions until soft.
- 4
Mix the spinach, onions, dill, parsley, feta, eggs and plenty of pepper in a large bowl. Add salt only if needed, as feta is salty.
- 5
Heat the oven to 180°C and brush the baking dish with melted butter.
- 6
Keep the filo covered with a damp tea towel while you work so it does not dry out.
- 7
Lay a sheet of filo in the dish with the edges hanging over the sides and brush it with butter. Repeat with half the sheets, turning each one slightly.
- 8
Spread the filling evenly over the pastry.
- 9
Fold the overhanging pastry over the filling, then layer the remaining sheets on top, brushing each with butter and tucking the edges down the sides.
- 10
Score the top into 8 portions with a sharp knife, cutting through the top layers only, and sprinkle with a few drops of water.
- 11
Bake until deep golden and crisp.
- 12
Leave to rest before cutting along the scored lines.
Notes
- Squeeze the spinach really well. A wet filling gives a soggy base.
- Frozen spinach works too: use 600 g, thawed and squeezed dry.
- It is good warm or at room temperature and keeps for 2 days in the fridge. Reheat at 180°C for 15 minutes to crisp the pastry.
Equipment
Large saucepan with a lid, Colander, Frying pan, Large mixing bowl, Pastry brush, Baking dish, about 30 x 23 cm, Clean tea towel