Spanakopita

Σπανακόπιτα · Spanakopita

Ingredients11

• phyllo pastry400 g
• fresh spinach800 g
• feta cheese250 g
• spring onions6
• yellow onion1
• fresh dill30 g
• fresh parsley20 g
• eggs2
• olive oil120 ml
• salt1 tsp
• black pepper0.5 tsp

Method

1. Wash the spinach, wilt it in a dry pan, then squeeze out all excess liquid and chop it coarsely.
2. Finely chop the onion and spring onions and soften them in 2 tbsp olive oil until translucent.
3. Mix the spinach with the onions, crumbled feta, chopped dill and parsley, beaten eggs, salt, and pepper.
4. Brush a baking dish with olive oil, layer half the phyllo sheets, brushing each with oil, then spread the filling evenly.
5. Cover with the remaining phyllo, oiling each sheet, tuck in the edges, and score the top into portions.
6. Bake at 180°C for about 45 minutes until the pastry is deep golden and crisp.
7. Rest for 10 minutes before cutting and serving.