Greece / Main
Spanakopita
A filo pie of spinach and feta. The spinach is squeezed bone dry, or the base stays raw.
Ingredients
- Spinach1 kg
- Feta, crumbled300 g
- Filo pastry450 g
- Spring onions6
- Dill30 g
- Eggs3
- Olive oil150 ml
- Nutmeg1 pinch
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Chop the spinach, salt it and leave it twenty minutes. Squeeze it dry by the handful — more water comes out than seems possible.
Fry the spring onion in a spoon of oil until soft and let it cool.
Mix the spinach with the onion, feta, dill, eggs, nutmeg and pepper. Taste before salting: the feta is salty already.
Line the tin with seven sheets of filo, brushing each with olive oil and letting the edges overhang.
Spread the filling, fold the overhanging edges in and cover with six more sheets, brushing each one.
Score the top into portions without cutting through to the filling, flick water over it and bake at 180 °C for fifty minutes, to a deep gold.
