Easy spanakopita (spinach pie)
This easy spanakopita (spinach pie) uses ready-made phyllo (filo) pastry and frozen spinach. A delicious and popular pie with vegetarians and meat eaters alike
Servings: 12 slices
- 800 g | 28oz chopped frozen spinach
- 400 g | 14oz feta cheese crumbled
- 2 large eggs lightly beaten
- 2 cubes frozen chopped dill or 1 large bunch fresh chopped (about 1/2 cup)
- 2 cubes frozen chopped flat leaf parsley or small bunch fresh chopped about 1/2 cup
- 8 spring onions scallions finely chopped
- 2 large leeks white part only finely chopped
- 1 pack frozen phyllo pastry thawed overnight in the fridge
- Salt and freshly ground black pepper
- 125 g | 1/2 cup melted butter or use Lurpak Cooking Liquid as I did
- splash of olive oil to fry
- salt and pepper
Preheat the oven to 180C (350F) and place a tray on the middle shelf.
Put the frozen spinach cubes in a large pot, cover with water and bring to the boil. Simmer until spinach has defrosted and then drain very thoroughly. Press down on the sieve to get rid of most of the water or squeeze the spinach in a cheesecloth.
Sauté the green onions and leeks in a pan with a splash of olive oil until soft. Add the spinach and herbs and cook for a bit longer. Transfer to a large bowl and set aside to cool slightly.
Add the crumbled feta and eggs to the spinach. Season generously with salt and pepper and mix together.
Brush your pie dish with the melted butter then start layering the phyllo pastry, brushing each leaf with butter, in the dish letting the ends hang over the edge. Layer 5-6 phyllo squares over the bottom of the dish then add the filling in an even layer. Fold the edges over the top and brush with butter.
Brush 4 or four phyllo squares with the melted butter then scrunch together and cover the entire surface of the pie.
Bake for 45 minutes, covering with foil after 15-20 minutes to avoid the pie colouring too quickly. Cool before slicing (otherwise you won't be able to slice neatly).