1 hr 10 min

There are many versions of spinach including one that my Spanish mother in law used to make. I will give you the recipe another time. This is more a version of the Greek Spanakopita, which makes a lovely supper, eaten warm but I like it best cold a day or two later for lunch. All the flavours will have developed by then making it even better.

Filo Spinach Pie

For the Filling
  • 1kg frozen chopped or leaf spinach, defrosted and drained
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • ½ tsp freshly grated nutmeg
  • 1 tsp marjoram
  • 200g feta cheese
  • 40g toasted pine kernels
  • 3 eggs, beaten
  • 50ml double cream
  • Salt and pepper to taste
For the Pastry
  • 1 pack of filo pastry
  • 80g butter, melted
  1. Heat the oil in a frying pan and fry the onions and the garlic on a medium heat until soft and translucent.
  2. Add the drained spinach and continue cooking the mixture is dry.
  3. Take the pan off the heat and crumble in the feta then add the pine nuts, nutmeg and marjoram and stir until combined.
  4. Season the mixture with salt and pepper to taste.
  5. In a jug, beat together the eggs and cream and stir into the spinach.
  6. Preheat the oven to 200C/180C fan. Brush a 28cm x 17cm pie dish with butter.
  7. Lay the sheets of filo onto a work surface. Brush each sheet with butter and place overlapping over the base and the sides of the dish. Make sure the sheets extend a little over the sides to make it easier to form a sealed top. You want about 3 layers of filo sheets.
  8. Pour the spinach mixture into the dish and fold over the sides.
  9. Lay the remaining buttered filo sheets over the top. Brush the top of the pie with butter and bake in the preheated oven for 45 – 50 minutes until golden.
  10. Serve hot or cold.

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