+ + + +

Spanakopita

+ + + + +

+ +

+ + + Prep Time: 30 min. + + Cook Time: 40 min. + + Servings: 4-6 + + + + Source: + + The Cook’s Companion (pg. 928) +

+ +

+ + +

Ingredients

+            
+              1 onion, finely chopped
+            

+            
+              1 tablespoon olive oil
+            

+            
+              2 spring onions, very finely chopped
+            

+            
+              1 large bunch spinach, stemmed, washed, dried and
+              finely chopped
+            

+            
+              2 tablespoons freshly chopped mint
+            

+            
+              2 tablespoons freshly chopped parsley
+            

+            
+              freshly grated nutmeg
+            

+            
+              2 eggs
+            

+            
+              125 g fetta cheese, crumbled
+            

+            
+              125 g ricotta
+            

+            
+              60 g freshly grated kasseri, romana or pecorino
+              cheese
+            

+            
+              freshly ground black pepper
+            

+            
+              120 g unsalted butter, melted
+            

+            
+              10 sheets filo pastry
+            

+          

+ + +

+ +

+ + +

Description

+ This filling, given here for a family-sized pie, can be used just + as well to make tiny filo triangles to serve as quick savouries. + When handling filo pastry, cover the unused sheets with a sheet of + foil and then cover this with a damp tea towel to stop the pastry + from drying out. +

+ + + +

Directions

+            Preheat oven to 180°C.

+            
+              Sauté onion in oil until softened. Add spring onion, spinach,
+              herbs, and nutmeg and cook, stirring, until spinach is soft and
+              there is no liquid in the pan.
+            

+            
+              Tip into a colander resting over a plate and allow to cool.
+            

+            
+              Beat eggs in a large bowl, then add cheeses and cooled spinach
+              mixture. Adjust seasoning with pepper.
+            

+            
+              Select a rectangular metal baking dish 28 cm x 18 cm x, 8 cm. It
+              should be a bit smaller than half a sheet of filo.
+            

+            
+              Brush dish with a little melted butter. Cut pastry sheets in half
+              and, brushing each sheet with melted butter, settle 10 pastry
+              layers in the dish, pressing it up sides.
+            

+            
+              Spoon in spinach mixture. Settle a further 10 buttered pastry
+              sheets over spinach, tucking any overlap down sides.
+            

+            
+              Score top of pie into squares, but do not cut through the bottom.
+            

+            Bake for about 40 minutes until golden brown.

+            Serve warm or cold.

+          

+ + + + + + +

+ +