Spanakopita – Greek Spinach & Feta Pie
(A 35×25 deep baking dish works best)
600 g fresh spinach
400 g Greek feta cheese
1 large onion
1 bunch of spring onion/scallions
Small bunch dill
Small bunch parsley
1 tablespoon long grain rice
Salt and pepper
1 pack of Filo pastry
2 tablespoons water
Preheat the oven at 180 degrees.
Firstly, wash and dry (using kitchen towel) the spinach very well.
Chop into small pieces and place in a large bowl.
Secondly, finely chop the onion and spring onion. Place a pan over medium heat, add three tablespoons of olive oil and then the onion and spring onion. Cook for 5/10 minutes until the onion mixture is soft and translucent. Remove from the heat and let the mixture cools down a little.
In the bowl with the spinach, add the egg, 1/4 teaspoon salt (as the feta is salty already), a teaspoon of freshly ground black pepper and the rice. Crumble the feta and using a wooden spoon, mix everything well together.
You are now ready to add the onion and spring onion mixture, the dill and parsley. Mix everything so all the ingredients combine well together.
Assembling the Spanakopita.
Brush your baking dish, with one tablespoon of olive oil and add one sheet of filo (with the ends hanging over one side of the dish), brush the filo with a little olive oil. Repeat by adding another sheet of filo (with the ends hanging over the other side of the side of the dish). Brush with olive oil.
Continue by adding 2 more sheets of filo (brushing in between with olive oil), this time to fit nicely to the bottom of the dish (you might need to ‘cut’ your filo to fit your dish).
Spread your spinach mixture over the filo and distribute evenly to cover the whole dish.
Bring the edges that hang over the dish together and brush with olive oil and then another filo sheet to cover the whole dish. Brush with olive oil and add the final filo sheet again to cover the whole dish nicely. Make sure you ‘tuck in’ the edges so they are neat and tidy.
Using a knife, score the pie to form square or diamond shapes.
Be careful not to cut all the way through the pie, just the top layers.
Drizzle with the water and bake in the oven for 30/40 minutes until the spanakopita is golden brown on top.
Let the pie cool before cutting and enjoy!