Servings: servings
Spanakopita
If you haven't tried Spanakopita before, you're in for a treat! The combination of the rich spinach and feta filling and the paper-thin layers of phyllo dough is simply outstanding.
Ingredients
- 8 sheets Filo Pastry
Spinach Filling
- 450 gram Spinach Frozen, whole leaf
- 1 pcs. Onion
- 1 pcs. Leek
- 2 cloves Garlic
- 27 gram Olive Oil
- Salt
- Pepper From the grinder
Feta Filling
- 200 gram Feta
- 3 pcs. Egg
- 1 gram Nutmeg Freshly grated
- 20 gram Parmesan Or gruyère
For brushing
- 50 gram Melted butter Or olive oil. Approximately.
Sides
- Tzatziki
- Bread
Instructions
SPINACH FILLING
- Thaw the spinach and press out the moisture.
- Peel and coarsely chop the onion.
- Rinse and slice the leek.
- Sauté them in oil in a large pan without letting them brown.
- Finely chop the garlic and add it along with the spinach.
- Season with salt and pepper.
- When the moisture has almost completely evaporated, the filling is done.
- Remove the pan from the heat.
FETA FILLING
- Crumble the feta cheese into a bowl.
- Add the remaining ingredients and stir to combine.
- Mix the spinach filling into the feta filling.
HOW TO ASSEMBLE THE PIE
- Place a sheet of phyllo dough in a square dish or baking pan (approx. 25 × 35 cm) – it can hang over the edges.
- Brush the dough with olive oil or melted butter.
- Place 3 more sheets on top – brush the new layer each time, and remember to keep the remaining dough covered with a damp cloth.
- Let the dough hang over the edges – it will become delightfully crispy and look decorative. Spread the filling on top, and place 4 sheets of phyllo dough over – brush each layer.
- Bake the pie in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 30 minutes, until the surface is golden and crispy.