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Spanakopita (Spinach pie) 

1 kg spinach
200 gr. scallions
4 tablespoons olive oil
60 gr. dill
200 gr. feta cheese
salt
freshly ground black pepper
2 eggs
1/2 cup milk
80 gr. butter
5 large phyllo sheets

Wash the spinach and remove the stalks
Clean and wash the spring onions (scallions)
Slice lengthwise in fours and then chop finely.

Heat 3 tablespoons of oil in a pan and sauté the onions
Add the spinach and sauté until the leaves have wilted and the liquid has cooked off
Remove the pan from the heat and allow to cool
Finely chop the spinach and place in a bowl.

Finely chop the dill
Combine the dill with the cheese and the onion
Add salt and pepper
Beat the eggs and add to the spinach
Preheat oven to 200 C. grease a round 28-30 cm ovenproof dish with the remaining oil
Heat the milk and the butter in a small pan
Open up the fyllo pastry and place on a work surface; cover with a damp cloth
Continue to cover the pastry sheets each time you remove one as you prepare the pie
Layer the fyllo in the pan, allowing the edges to hang over the sides of the pan
Brush with the combined milk and butter.
Cut the second and third sheets of fyllo in the middle
Layer them in the pan, one to the left and the other to the right, allowing the extra pastry to hang over the sides again
Put the spinach mixture in and pat the top to make it even all over
Cut the remaining 2 sheets in the middle and arrange on top of the filling, brushing each sheet with the melted butter and milk
Brush the extra pastry overhanging the sides with the same mixture and fold on to the top of the pie

Score the upper layers of pastry into quarters with a sharp knife
Bake the pie in the middle of the oven for approximately 35-40 minutes until the surface is golden brown
Allow to cool a little, cut through to the bottom and serve either hot or cold