Spanakopita

Name: Spanakopita
Cook time: 73 min
Total time: 73 min
Yield: 8
Cuisine: Griega
Ingredients: 2 u Egg; 1 kg Spinach; Black pepper; 120 ml Extra Virgin Olive Oil; 6 u Spring Onions; 10 sheets Filo Pastry; 1 pinch Nutmeg; 1 bunch Dill; 250 g Feta

Medium

Contains allergens

Huevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 73 min
Servings: 8

Summary

The Greek spinach and feta pie wrapped in crisp layers of filo, with spring onion and dill. Eaten hot or at room temperature, as a main or a snack.

Ingredients

8 servings

Add to Bring!

2 u Egg
1 kg Spinach (fresh, or 600 g frozen)
Black pepper (to taste)
120 ml Extra Virgin Olive Oil
6 u Spring Onions (chopped)
10 sheets Filo Pastry
1 pinch Nutmeg
1 bunch Dill (chopped)
250 g Feta (crumbled)

Instructions

Wash the spinach, blanch it for a minute (or thaw it) and squeeze it with your hands until no more water comes out. Chop it.
10 min
Soften the spring onion in 2 tablespoons of oil. Mix with the spinach, feta, dill, beaten eggs, nutmeg and pepper (the feta brings the salt).
5 min
Preheat the oven to 180 °C. Oil a dish about 30 × 20 cm and line the base with half the filo sheets, brushing each with oil and letting them hang over the edges.
8 min
Spread in the filling, fold the overhanging pastry inwards and cover with the remaining sheets, brushing them with oil. Score the portions with a sharp knife and sprinkle a few drops of water over the top.
5 min
Bake until golden and crisp. Rest for 15 minutes before cutting.
45 min

Notes

Squeezing the spinach really dry is the key to a base that does not go soggy: press it by the handful. Score the portions with a knife before baking, because once crisp the filo shatters when cut. In Greece it is also made with chard, wild fennel or a mix of greens.