Spanakopita (Spinach Pie) is a traditional Greek recipe for a classic pie of spinach, olive oil and onions bound with eggs that's cooked in a filo (phyllo) pastry case. The full recipe is presented here and I hope you enjoy this classic Greek version of: Spinach Pie (Spanakopita).
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Ingredients:
1kg fresh spinach
250ml olive oil
300g spring onions, finely chopped
1 large leek, finely chopped
1 small bunch dill, finely chopped
2 eggs, beaten
salt and freshly-ground black pepper, to taste
500g filo pastry sheets
Method:
Pick over the spinach, then remove any thick stems, wash and blanch in boiling water. Drain, allow to cool then press out any excess liquid and chop.
Add half the oil to a pan and use to fry the onions and leeks for about 6 minutes, or until soft. Take the pan off the heat then stir in the dill and beaten eggs along with the spinach. Season with salt and black pepper then stir to mix well.
Meanwhile, brush a baking dish with the reserved olive oil then line the base and sides with half the filo pastry sheets, brushing each one with oil before you add it to the pan. Add the filling then cover with the remaining pastry, again brushing each sheet with oil before adding it. Use a little oil to secure the lid to the base of the pie.
Transfer to an oven pre-heated to 175°C and bake for 60 minutes, or until the filling is hot and set and the pastry is golden. Serve hot.
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