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.
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