Spanakopita (Spinach and Feta Pie)

Crisp layers of phyllo filled with spinach, feta, dill and green onions.

75 min 8 servings Medium greek

Ingredients

• 500 g fresh spinach
• 1 pcs onion
• 4 pcs green onions
• 3 tbsp olive oil
• 200 g feta cheese
• 2 pcs eggs
• 0.5 bunch fresh dill
• 0.25 tsp ground nutmeg
• 0.5 tsp black pepper
• 8 pcs phyllo dough sheets
• 4 tbsp olive oil for brushing

Steps

1. Wash 500 g of spinach and remove any thick stems.
2. Chop the spinach roughly.
3. Dice 1 onion and slice 4 green onions thinly.
4. Heat 3 tbsp of olive oil in a large pan over medium heat.
5. Cook the onion and green onions for 5 minutes until soft.
6. Add the spinach in handfuls and stir until it wilts, about 4 minutes.
7. Move the spinach to a colander and let it cool for 10 minutes.
8. Squeeze the spinach hard with your hands to remove as much water as you can.
9. Heat the oven to 180 degrees Celsius.
10. Crumble 200 g of feta into a large bowl.
11. Add 2 eggs and whisk them into the feta.
12. Chop 0.5 bunch of dill and add it to the bowl.
13. Add the squeezed spinach, 0.25 tsp of nutmeg and 0.5 tsp of black pepper.
14. Mix the filling well.
15. Brush a 24 cm baking dish with olive oil.
16. Lay 1 sheet of phyllo in the dish and brush it with olive oil.
17. Repeat to stack 4 sheets of phyllo, brushing each one with oil.
18. Spread the spinach filling evenly over the phyllo.
19. Cover the filling with the remaining 4 sheets of phyllo, brushing each with oil.
20. Cut the pie into 8 squares with a sharp knife, cutting only through the top layers.
21. Bake for 40 minutes until the top is deep golden and crisp.
22. Let the pie rest for 10 minutes before serving.