Spanakopita is a traditional Greek dish made of filo pastry, lots of spinach and feta. I always make a large batch and freeze any leftovers with I pop in the oven to crisp them up.
2 people made this
2 tablespoons olive oil
3 small onions, minced
1kg frozen spinach, thawed and squeezed
salt and pepper
700 to 750g feta
1 bunch parsley, minced
3 tablespoons plain flour
3 eggs, at room temperature
12 layers filo pastry, thawed
150g butter, melted
Method Prep:30min › Cook:35min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Grease a baking tray with a high rim.
Heat olive oil in a large frying pan and fry onions till translucent.
Squeeze thawed spinach as much as possible with your hands to remove excess liquid. Chop it and place in a bowl. Add parsley, feta and flour and mix well. Season with nutmeg, lemon juice, a little salt (feta might already be salty enough) and pepper. Add eggs and mix again.
Unroll filo pastry and cover with a damp tea towel so it won't dry out. Place a filo sheet on the baking tray and brush with melted butter. Cover with a second sheet and brush with butter. Repeat this with 4 more filo sheets.
Spread half of the spinach mixture on top and cover with the remaining filo sheets as before, brushing each sheet with butter.
Bake in the preheated oven till the filo pastry is golden, about 30 minutes. Cut into squares and serve.