Spanakopita - a flaky pastry pie with a filling of spinach and feta
Tasty and easy to prepare - it goes down a treat, great hot or cold. Veggie friendly, and as good as any meat pie, it's a great dinner party standby as the oven does most of the work, and it can even be served cold so there's no need to worry about keeping it warm. Would form a great Greek spread with Gigantes Plaki, some Tzatziki, and some rice.
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You Will Need
Preheat your oven to 190°C (gas 5) In a large, lidded pan, melt the butter and 1/2 tbsp olive oil and gently fry the onions, leek and garlic with a generous pinch of salt and grinding of black pepper for about 5 minutes, until all the veg are soft. Then add all the spinach, mix well, turn up the heat and cook for 3-4 minutes until completely wilted and dark green. At this point remove from the heat and spread out the mixture on a large plate or tray, to allow to cool as quickly as possible. Once the spinach is cool, squeeze out through a sieve as much water as possible. Then finely chop the spinach, stirring in the dill and nutmeg. Season to taste.
Grease a 22cm x 25cm/10 x 8 inch tray (or near enough to that - it won't matter if it's slightly smaller or larger). Divide the filo pastry sheets into two halves. Taking one filo sheet at a time, brush each one with olive oil, then place into the tray (cutting to size if necessary). Repeat until half the sheets are used. Then spread out your spinach mixture evenly onto the pastry and crumble over the block of feta. Then top this mixture with the remaining pastry sheets, oiling each one as before until you've used them all up.
Place the pie in the oven, and bake for approx 40 minutes, until golden brown on top. Remove, allow to cool slightly and then slice into square portions.