Spinach and Feta Spanakopita
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 6 cups baby Spinach
- olive oil (for frying and brushing)
- 1 onion (chopped)
- ½ Tbsp chopped mint
- ¾ cup Feta (crumbled)
- 2 eggs
- 6 sheets phyllo pastry
- freshly ground Black pepper
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a shallow 20cm x 18cm|8" x7" baking dish.
2.
Put the spinach into a large pan with just the water clinging to the leaves. Bring to a boil and cook until just wilted.
3.
Tip into a sieve, leave to cool a little, then squeeze out any excess water and chop roughly.
4.
Heat 1 tablespoon oil in a frying pan and cook the onion for about 5 minutes until softened but not browned. Set aside to cool.
5.
Mix together the spinach, onion and mint in a large bowl. Add the cheese and eggs and mix well. Season to taste with black pepper.
6.
Line the baking dish with 3 filo sheets, placing one on top of the other and brushing each sheet with oil before adding the next and leaving excess pastry overhanging.
7.
Put the filling on the pastry and spread evenly. Bring the overhanging pastry up and over the top of the pie. Cover with the remaining filo sheets, brushing each with oil. Brush the top with oil.
8.
Bake for 30- 40 minutes until the pastry is crisp and golden brown.
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