A traditional favorite Greek dish, spinach pie or spanakopita combines the earthy taste of spinach with the savory goodness of feta cheese, in a delicious phyllo pastry pie.
What you’ll need:
- One pack (8 sheets) of thin 'phyllo' pastry
- 1 kg of spinach
- 500g of feta cheese, crumbled
- 2 eggs, lightly beaten
- 1 finely chopped onion
- Extra virgin olive oil (3 tbsp. for sautéing and ¼ cup for brushing)
- Salt and freshly ground pepper, to taste
How to make it:
If the spinach is raw, wash well and chop. If frozen, defrost. In either case, in a large pan, heat 3 tbsp. of the olive oil and lightly sauté the chopped onion in until browned. Then add the spinach, stirring it until it wilts -this should take about 2-3 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together the eggs and feta cheese, then stir in the spinach mixture, seasoning as needed.
Using a cooking brush, brush some olive oil in a baking dish. Open the phyllo pastry package and place 1 sheet of thin pastry (it is as thin as paper) on the tray, brushing with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the dish.
Spread the spinach and feta cheese mixture into the dish, and fold overhanging phyllo pastry sheets over the filling. Brush with oil, then layer another 4 sheets of phyllo pastry, again brushing each one with olive oil. Neatly tuck overhanging pastry into the dish, to seal the filling. Prick the top with a fork, to prevent air bubbles and ensure even cooking.
Bake in a preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot. Best enjoyed at a luxury Blue Villa!