Spanakopita Pie
Ingredients:
1 packet of feta cheese crumbled (200g)
1 bag of baby spinach (washed and drained)
1 packet of filo pastry (6 sheets)
1 large onion finely chopped
2 tsp of dried dill ( or the same equivalent of fresh)
Handful of parsley chopped finely
Bunch of spring onions chopped roughly
2 large eggs beaten
Salt and pepper to season to taste
50g butter melted for the filo pastry
50g butter to cook the onion
Sprinkling of sesame seeds
Method:
1. Preheat the oven to 180 (fan oven). Meanwhile place the drained spinach into a dry saucepan over a medium heat until well wilted. Removing any excess water. Add the spring onions parsley and dill. Stir occasionally and take off the heat.
2. Heat another frying pan over a medium heat and melt 50g butter ensuring that the whole pan is covered. Add the onion until transluscent and golden and the salt and pepper. Add the spinach mixture to the onion stirring occasionally to combine.
3. Crumble the feta into the beaten egg and add to the spinach and onion mixture stirring to combine.
4. Grease a deep rectangular pyrex dish (about 4cm) and place the first layer of filo pastry on. Brush with the melted butter, and repeat twice. ( This ensures the pastry doesn't dry out) Ensure a slight overlap over the sides to ensure all areas are covered. Tuck edges in slightly to neaten up. Place the spinach mix into the base of the dish. Layer with the remaining filo, ensuring to do a layer of filo, then brush with butter and repeat. Again tuck in any edges which are overlapping too much. Sprinkle with sesame seeds and cook for 35-40 minutes. Enjoy!
Ingredients:
1 packet of feta cheese crumbled (200g)
1 bag of baby spinach (washed and drained)
1 packet of filo pastry (6 sheets)
1 large onion finely chopped
2 tsp of dried dill ( or the same equivalent of fresh)
Handful of parsley chopped finely
Bunch of spring onions chopped roughly
2 large eggs beaten
Salt and pepper to season to taste
50g butter melted for the filo pastry
50g butter to cook the onion
Sprinkling of sesame seeds
Method:
1. Preheat the oven to 180 (fan oven). Meanwhile place the drained spinach into a dry saucepan over a medium heat until well wilted. Removing any excess water. Add the spring onions parsley and dill. Stir occasionally and take off the heat.
2. Heat another frying pan over a medium heat and melt 50g butter ensuring that the whole pan is covered. Add the onion until transluscent and golden and the salt and pepper. Add the spinach mixture to the onion stirring occasionally to combine.
3. Crumble the feta into the beaten egg and add to the spinach and onion mixture stirring to combine.
4. Grease a deep rectangular pyrex dish (about 4cm) and place the first layer of filo pastry on. Brush with the melted butter, and repeat twice. ( This ensures the pastry doesn't dry out) Ensure a slight overlap over the sides to ensure all areas are covered. Tuck edges in slightly to neaten up. Place the spinach mix into the base of the dish. Layer with the remaining filo, ensuring to do a layer of filo, then brush with butter and repeat. Again tuck in any edges which are overlapping too much. Sprinkle with sesame seeds and cook for 35-40 minutes. Enjoy!
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