About this recipe: This is an authentic spinach pie stuffed with spinach, onions, cheeses and herbs that are all enveloped by crispy, flaky filo pastry.
To serve as a starter, nibble or as part of a meze spread, simply cut the spinach pie into smaller squares.
Very good recipe, we really enjoyed it. Tasted very authentic. The only issue is that the spinach creates so much water, so I would highly recommend straining it after it is cooked and before you bake it. - 30 Mar 2010
Not difficult to make but needs a few pots. One kilo of spinach needs a large ppot not a frying pan. Writer forgot to mention that spinach is made prediminantly of water and realeases much during cooking and to avoid a mushy pie you need to squeeze as much water as possible off the spinach once cooked. Personally i doubled the garlic. Also this pie requires the addition of a generous amount of salt and pepper I feel. - 24 Apr 2012
Used different ingredients. I added lemon zest of one lemon too..it actually added a lot to the flavour! - 30 Mar 2010