Ever tried Greek 'spanakopita'? This super easy (but impressive!) version, AKA feta and spinach filo pie, is incredibly delicious, and equally as perfect for a simple lunch for guests as it is for a midweek meal for the family. It also makes great party or picnic food! Made with just a few ingredients and a very simple but show stopping filo crust.
Pour boiling water over the spinach in a colander to wilt it, then squeeze out as much of the water as you can with the back of a spoon (and your hands!). Chop the spinach and put into a large bowl.
7 ounces fresh spinach
Add the sundried tomatoes, salad onions, feta (crumbled), parsley, dill, eggs and pepper to the spinach and combine well. Set the filling aside.
5 sundried tomatoes, 1 bunch spring onions, 5 ounces feta cheese, 1 bunch parsley, 2 tablespoons dill, 2 large eggs
Now prepare the pastry. Lightly brush or spray an 8 to 9" loose-bottomed baking pan with olive oil. Then drape a sheet of filo pastry in the centre of it at an angle, with about half of it hanging over the edge. Repeat with the other 4 sheets of pastry, rotating the pan as you go so that the whole of the bottom of the pan and the sides are covered with pastry. Brush lightly with olive oil between each layer.
5 sheets filo pastry, 3 tablespoons olive oil
Tip the filling into the centre of the pan, on top of the pastry, then gather the overhanging pastry over the top of the pie, scrunching a little as you do. Brush a final layer of olive oil over the top.
Bake for 30 minutes or until the pastry is golden and crispy. Serve immediately with a simple salad, and tzatziki if you like.
Notes
Optional ingredients: You’ll see that some of the ingredients are optional. The tomatoes, onions and herbs add a little something, but really just the spinach and cheese are essential!Spinach: Pour boiling water (from a kettle or pan) to wilt the spinach. Then squeeze it really thoroughly to get out as much water as possible. It's also worth drying the herbs with kitchen towel. It's fine to use frozen spinach instead. Just let it defrost, then squeeze the water out it as best you can. Baking pan: It doesn't matter if you don't have an 8" baking pan. Use any round baking pan you have - as long as it isn't too much bigger or smaller - and you'll be fine!Freezing instructions: Wrap tightly when assembled (but not cooked). Freeze for up to 3 months. When ready to cook, cook from frozen, but add about 10 minutes to the cooking time. Enjoy!