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Spanakopitta (Spinach Pie)

A community recipe by Markella

Not tested or verified by Nigella.com

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Introduction

Classic Greek Spinach Pie is actually incredibly easy to make and a winner with all who taste it.

Ingredients

Serves: 4-6

Metric Cups

1 kilogram spinach
16 sheets filo pastry
¾ kilogram spring onions (chopped)
1 bunch fresh dill (finely chopped)
300 grams feta cheese
4 eggs
188 millilitres olive oil

2⅕ pounds spinach
16 sheets filo pastry
1⅔ pounds scallions (chopped)
1 bunch fresh dill (finely chopped)
11 ounces feta cheese
4 eggs
¾ cup olive oil

Method

Spanakopitta (Spinach Pie) is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Chop the spinach coarsely. If you prefer to remove a bit of the bitterness of the spinach, sprinkle some salt on it and leave it for an hour. Then squeeze the liquid off.

Place the Spinach and the onions in a pan on medium heat and allow to cook until all the water is gone and the spinach withers.

Add the feta, slightly beaten eggs, oil and dill. Season to taste. (I always add a dash of Tabasco - just to give it a bit of zing).

Line a baking tin with 6 - 8 sheets of Filo pastry, brushing each sheet lightly with oil. Spread the spinach mixture over the pastry and top with the remaining sheets, again brushing each one with oil. Brush the top sheet with melted butter.

Score the top into squares with a pointed knife dipped in boiling water. Dont cut right down into the spinach mixture, or it will boil up through the pastry spoiling the appearance.

Bake in a moderate oven for about 3/4 hour. Allow to cool slightly before cutting into squares.

Chop the spinach coarsely. If you prefer to remove a bit of the bitterness of the spinach, sprinkle some salt on it and leave it for an hour. Then squeeze the liquid off.

Place the Spinach and the onions in a pan on medium heat and allow to cook until all the water is gone and the spinach withers.

Add the feta, slightly beaten eggs, oil and dill. Season to taste. (I always add a dash of Tabasco - just to give it a bit of zing).

Score the top into squares with a pointed knife dipped in boiling water. Dont cut right down into the spinach mixture, or it will boil up through the pastry spoiling the appearance.

Bake in a moderate oven for about 3/4 hour. Allow to cool slightly before cutting into squares.