Spanakopita (spinach pie) is a classic Greek recipe that is popular around the world. It was certainly popular in my family - my mother's spanakopita (with homemade phyllo) is the stuff of legend. So naturally I asked for her recipe but in typical Greek fashion the recipe consisted 'throw some of this in and add dollops of that'. I have tried to clarify the quantities here, but feel free to play around. Cream cheese or ricotta can be used instead of Stilton which will result in a much creamier (but bit blander) pie.
The addition of blue cheese is a twist that would surely be frowned upon by purists, but works really well. I opted to make mini tartlets so technically these should be called spanakopitakia.
600g | about 2 (10-ounce) packages frozen chopped spinach, thawed
200g feta cheese, crumbled |8 oz