Faff-Free Cooking with Jackie Johnson – Greek Spinach & Feta Pie (Spanakopita)
My motto has always been ‘never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking
So todays treat is …. Greek Spinach & Feta Pie – a late summer supper dish
2 tbsp olive oil
1 large onion chopped finely
500g thawed weight of frozen spinach
4 tbsp chopped fresh flat leaf parsley
2 tbsp chopped fresh dill
3 beaten eggs
200g Greek feta cheese
75g butter - melted
270g pack of Jus –Rol filo pastry (6 sheets of filo to a pack)
- Preheat the oven to 190C/Gas 4 and grease a 30cm x 20cm shallow baking tin.
- Heat the olive oil in a frying pan and gently cook the chopped onion until soft and leave to cool
- In a large bowl, mix together the thawed spinach (be sure to press as much excess water out of the spinach as you can) with the cooked onion, flat leaf parsley, dill, crumbled feta, beaten eggs and season well with a little salt and plenty of black pepper.
- Take the first sheet of filo pastry (it is very thin and delicate) and line the bottom and the sides of the baking tin with it. Brush with the melted butter and repeat with two more sheets of pastry. Keep the filo covered with a damp tea towel to prevent it drying out.
- Spread the filling over the pastry and top with the remaining pastry sheets, brushing each with butter and tucking down the edges.
- Using a sharp knife, score the top layers of the pastry into 6 squares.
- Bake for 40 mins until golden brown.