Spanakopita Spinach and Feta Pie
Spanakopita is a lesson in contrast: the brittle, buttery phyllo against the soft, savory filling of spinach, feta, and a tangle of fresh herbs. Squeezing every drop of water from the greens is the one rule you cannot break, or the pastry will steam instead of crisp. Cut it into generous squares and serve it warm.
Ingredients
- 1kg spinach, washed
- 1 bunch dill, chopped
- 6 spring onions, sliced
- 300g feta, crumbled
- 3 eggs, beaten
- 1 teaspoon grated nutmeg
- 12 sheets phyllo pastry
- 120g butter, melted
- Sea salt and black pepper, to taste
Method
- Wilt the spinach in a dry pan over high heat until collapsed. Tip into a colander, cool, then squeeze out as much water as you possibly can.
- Chop the squeezed spinach and combine in a bowl with the dill, spring onions, feta, eggs, and nutmeg. Season carefully, remembering the feta is salty.
- Heat the oven to 180C and brush a baking tray with melted butter. Lay a sheet of phyllo in the tray and brush it with butter. Repeat with six sheets, letting the edges overhang.
- Spread the filling evenly over the phyllo base and fold the overhanging edges back over the filling.
- Layer the remaining six sheets on top, brushing each with butter. Tuck the edges down neatly around the sides.
- Score the top into squares with a sharp knife, then bake for 40 to 45 minutes until golden and crisp. Rest ten minutes before cutting.