Easy Spanakopita (Greek Spinach Pie) with filo pastry and a delicious spinach and feta cheese filling. This hearty vegetarian pie can be eaten hot or cold
Preheat the oven to 180C (350F) and place a tray on the middle shelf.
Thaw the spinach and squeeze most of the moisture out. If using fresh spinach you will need to wilt it in a pan before using and then strain to remove the juices.
Sauté the green onions and leeks in a pan with a splash of olive oil. Add the salt and cook until softened.
Add the herbs and cook for a couple more minutes. Stir in the spinach and leave to cool before adding the feta and eggs.
Mix in the crumbled feta and have a taste, adding more salt if needed. Add the eggs and lemon zest, mix well to combine and set aside.
Combine the oil and melted butter. Brush your pie dish with the butter / oil then start layering the phyllo pastry, brushing each leaf, 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, packing it down. Fold the edges over the top and brush with butter/ oil. You might want to add some additional filo sheets in the middle, if needed.
Use a knife to score the pie so that it will be easier to slice once baked. Sprinkle with the sesame seeds.
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).
Video
Notes
The pie is best eaten on the day it is baked but will keep for 2-3 days in the fridge.