Classic Greek spinach pie. Leave for at least 15 minutes after baking or leave to cool completely. Use whatever herbs you like, just always make sure you use a lot
Video
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Ingredients
- 800 g spinach washed and chopped
- 1 small onion finely diced
- 4 § spring onions finely diced
- 200 g feta
- 100 g ricotta
- 20 g chives finely chopped
- 20 g mint leaves finely chopped
- 20 g oregano (or 1 tsp dried) finely chopped
- 20 g dill finely chopped
- 1 egg
- 1 lemon zest only
- nutmeg to taste
- olive oil for brushing pastry
- 250 g pack filo pasty
Instructions
- Heat a pan large enough for the spinach. Drop the leaves in the pan, lightly toss until the leaves start to wilt, transfer to a colander, sprinkle with salt and toss to coat. Working with small amounts, squeeze all the excess water out of the spinach and place in a large bowl. (see video)
- Add a splash of olive oil to a pan, sauté the onion for 7=10 minutes until soft and add the spring onions at the end. Tip into the bowl with the spinach. Crumble in the feta, add ricotta, all the herbs, egg, zest and nutmeg. Using your hands, mix together. Set aside while you prepare the pastry
- Preheat the oven to 200C
- Open the pack of pastry, separate out half the sheets, wrap half in a damp Tea towel. Drizzle olive oil over the bottom of a roasting tin. Lay one sheet of pastry at a time, drizzle with oil and leave the ends overhanging the tin. Add the spinach filling then repeat the process with the remaining pastry finishing with a final brush of olive oil. Pull the overhanging end bits on top of the pie. Cut into 8 portions and bake in the oven for 30-40 minutes until golden brown and crisp.
- Allow to cool for at least 15 minutes before serving.
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