Greek Style Spinach Pie (Spanakopita)
Preparation steps
Rinse the spinach, remove the tough stems and drain well.
Rinse and trim the scallions and slice finely. Fry in 3 tablespoons of oil, add the spinach and cook until the liquid has evaporated. Let cool and then chop finely. Mix the dill and crumbled feta cheese with the spinach, season with salt and pepper, then stir in the beaten eggs.
Spread out the filo dough, spray with water and cover with a damp cloth. Let sit for about 20 minutes, until softened.
Preheat a convection oven to 180°C (approximately 350°F) and grease a baking dish with 1 tablespoon oil (about 28 cm diameter) (approximately 11 inches).
Warm the butter and milk in a saucepan.
Lay the first sheet of dough in the baking dish, leaving the edges overhanging. Brush with the milk mixture. Lay the second sheet on top of the first. Brush again and spread the spinach filling inside the dough. Cover the pie with the last sheet of dough, brush with the mixture and fold the overhanging edges over the top of the pie. Brush again and score the dough in a lattice pattern. Bake in the preheated oven for approximately 40 minutes, until golden brown. Remove from the oven, slice and serve hot or cold.
