This Greek spinach pie makes a great meat-free option. Serve as a main dish, an accompaniment, or as finger food.
ALSO SEE: Wild Mushroom And Spinach Lasagne Recipe
- 520g spinach
- 80g watercress
- 200g feta cheese
- 4 shallots
- 2 large eggs
- Small handful dill, chopped
- 2 garlic cloves
- Zest of 1 lemon
- 1⁄2tsp nutmeg
- 12 sheets filo pastry
- 75g butter, melted
- 50g Parmesan, grated
- 2tbsp sesame seeds
- You Will Need:
- 30cm shallow casserole dish or medium roasting tin, buttered
- Heat the oven to 200C/Gas 6. Put the spinach and watercress in a microwaveable bowl with 3tbsp water and microwave until the spinach has wilted. Remove and drain, then squeeze out as much liquid as possible, using the back of a spoon. Transfer the mix to a tea towel and remove any excess water. Then put in a large bowl and stir in the feta, shallots, eggs, dill, garlic, lemon zest and nutmeg, plus salt and pepper.
- Lay a sheet of filo pastry on top of the buttered dish, butter and lay another sheet on top. Repeat until you have 6 sheets of filo on the base.Spread the filling over the filo, leaving a 0.5cm gap around the edge. Lay a sheet of pastry on top, brush with butter and sprinkle with 1tbsp grated Parmesan. Lay another sheet of filo on top and repeat the process until you have 6 stacked sheets of filo. Using the palm of your hand, press down the layers. With a knife, score through the top 3 layers of filo pastry into 8 slices. Brush with butter and sprinkle over the sesame seeds. Bake for 20-25 mins, or until golden.
Top Tip for making Spanakopita (Greek spinach pie): You could also use chopped frozen spinach, just make sure it’s well thawed and as much liquid is removed as possible.
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