Spanakopita

Ingredients

Instructions

1. 1

   Preheat the oven to 190°C conventional / 170°C fan. Wash the spinach well, then dry it thoroughly and roughly chop it. Finely dice the onion, slice the spring onions, chop the dill and parsley, and crumble the feta. Keeping the spinach as dry as possible helps prevent a soggy pie.

2. 2

   Heat 15 ml olive oil in a large frying pan over medium heat. Cook the onion and spring onions for 3-4 minutes until softened but not browned. Add the spinach and cook for 2-3 minutes, stirring, until just wilted and most of its moisture has evaporated. If any liquid remains in the pan, cook it off; the filling should be moist, not wet.

3. 3

   Transfer the spinach mixture to a bowl and let it cool for about 5 minutes so the egg does not scramble. Stir in the dill, parsley, feta, egg, black pepper, and salt. Mix just until combined; the feta should stay a little chunky for better texture.

4. 4

   Lightly oil a small baking dish or loaf tin, about 20 x 15 cm. Unroll the phyllo and keep it covered with a barely damp towel while you work so it does not dry out. Lay in half of the phyllo sheets one at a time, brushing each lightly with olive oil and letting the edges overhang slightly. Too much oil will make the layers greasy; a thin film is enough for crispness.

5. 5

   Spread the spinach-feta filling evenly over the base. Fold in any overhanging pastry, then top with the remaining phyllo sheets, brushing each layer lightly with oil. Tuck the edges in neatly. Score the top into serving portions without cutting all the way through; this helps the pastry bake evenly and makes serving easier.

6. 6

   Bake for 30-35 minutes until deeply golden, crisp, and flaky on top. If the pastry browns too quickly, loosely cover with foil for the last 10 minutes. The pie is done when the centre feels hot and the top layers shatter lightly when tapped.

7. 7

   Rest the spanakopita for 5 minutes before cutting through the scored lines and serving. This brief rest helps the filling set and keeps the slices tidy.

Nutrition per serving

Notes

• •If using frozen spinach instead of fresh, use about 200 g thawed spinach and squeeze it very dry before mixing the filling.
• •A small pinch of grated nutmeg is traditional in some households and pairs well with spinach and feta.
• •Serve warm with a tomato-cucumber salad, olives, or plain Greek yogurt on the side.
• •For extra crispness, place the baking dish on a preheated tray in the oven.

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