Cook1 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
- Heat the oil in a frying pan and fry the onions and the garlic on a medium heat until soft and translucent.
- Add the drained spinach and continue cooking the mixture is dry.
- Take the pan off the heat and crumble in the feta then add the pine nuts, nutmeg and marjoram and stir until combined.
- Season the mixture with salt and pepper to taste.
- In a jug, beat together the eggs and cream and stir into the spinach.
- Preheat the oven to 200C/180C fan. Brush a 28cm x 17cm pie dish with butter.
- 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.
- Pour the spinach mixture into the dish and fold over the sides.
- 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.
- Serve hot or cold.