Spanakopitta (Greek Spinach Pie) l Honest Mum food blog

Spanakopitta is a standard Greek spinach pie. Gentle, fast and low cost, it really works in a packed lunch or picnic too. It’s my husband’s favorite pie.

Serves 6-8

Components:

2 bunches spring onions, finely chopped
2tbps Olive oil
1kg spinach, completely washed and coarsely chopped
1 bunch contemporary dill, finely chopped
1 bunch flat-leaf parsley, finely chopped
350g feta cheese, crumbled
3 natural or free-range eggs evenly overwhelmed
150g butter, melted plus additional for greasing
10 sheets of filo pastry
75ml milk
Freshly floor black pepper to style

To serve:
Crispy inexperienced salad and strained Greek yoghurt.

Technique:

Preheat the oven to 180°C, fuel mark 4. In a medium pan, saute the onions with two tablespoons of olive oil for 5 minutes till smooth. Add the spinach, parsley and dill to the onions. Add the crumbled feta, then fold within the eggs. Season with freshly floor black pepper however not salt because the feta is salty. Calmly grease a 23 cm spherical spring launch cake tin with butter and line with 5 sheets of filo, brushing every sheet with melted butter.

Unfold the spinach and feta combination evenly within the cake tin and fold the filo sheets over the combination, permitting them to hold over the tin’s edge. Cowl with 4 sheets of filo, brushing every sheet evenly with butter first. Scrunch the final filo sheet and unfold it on high. Calmly butter the filo. Trim the surplus filo sheets all spherical or tuck them within the sides. Unfold the remaining butter and milk over the floor.

Use a small sharp knife to chop solely the highest 4 layers of filo into lozenge items, roughly 5×10 cm.

Bake the pie for 45-50 minutes, till crisp and golden. Eat scorching or chilly with a crispy salad and loads of strained yoghurt.

{Photograph} ©Peter Broadbent.