Serving size: Serves 6
Cuisine type: Greek
Cooking time: More than 1 hour
Special options: Kid friendly, Vegetarian
Course: Main
Favourite flavours: Cakes/baking, Cheese

Spanakopita is the traditional name for Greek spinach and fetta pie. We used frozen spinach as it’s cheaper, readily available and there is less preparation involved. You can substitute other fresh, white cheeses for the fetta, such as ricotta.

INGREDIENTS

SERVES 6
PREP TIME 20 mins
COOKING TIME 55 mins

EQUIPMENT
Pie or baking dish; pastry brush; large non-stick frying pan; wooden spoon; whisk; large mixing bowl

100g butter, melted
2 tbsp olive oil
1 brown onion, chopped
1 bunch green onions (shallots), chopped
750g frozen chopped spinach, thawed and drained well
½ cup chopped parsley
1 cup finely chopped dill
Cracked black pepper
4 eggs
250g Greek fetta, crumbled
1 packet filo pastry
Salad leaves, to serve

METHOD

1. Preheat oven to 190°C (170°C fan-forced). Brush pie dish generously with some of the melted butter.

2. Place oil in frying pan over medium to high heat. Add onion and green onion and fry gently for about 7 to 8 mins until soft but not coloured. Add spinach and cook, stirring, for 3 to 4 mins. Remove from heat and stir through parsley, dill and pepper. Allow to cool slightly.

3. Meanwhile, whisk eggs lightly in large bowl and crumble in cheese. Drain excess juice from spinach mixture and add to egg and cheese. Stir well to combine.

4. Brush one sheet of filo pastry with a little melted butter and top with another layer of filo. Repeat until you have 6 layers. Place in pie dish and top with spinach mixture. Brush another 6 sheets of filo with butter, place on top of filling and crimp edges to form a seal. Brush pie top
with remaining butter and bake in oven for 40 to 45 mins or until pastry is golden. Remove from oven, slice and serve with salad leaves.