Spanakopita — Greek spinach and feta filo pie

Ingredients

• 500 g fresh spinach (or 300 g frozen, thawed and squeezed dry)
• 200 g feta cheese, crumbled
• 1 small onion, finely chopped
• 2 spring onions, sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 2 eggs, lightly beaten
• 50 g butter, melted
• 1 packet filo pastry (about 270 g)
• Salt and pepper
• Olive oil

Method

1. Wilt the fresh spinach in a hot pan with a splash of water (2-3 minutes). Cool, then squeeze out as much water as possible. Chop roughly.
2. Mix spinach with feta, onion, spring onions, herbs and eggs. Season with salt and pepper.
3. Brush a 20×30 cm baking dish with melted butter.
4. Layer 5 sheets of filo in the dish, brushing each with butter. Let edges hang over the sides.
5. Spread the spinach filling evenly.
6. Top with another 5-6 sheets of filo, brushing each with butter. Tuck the overhanging edges in and brush the top with butter.
7. Score the top into diamonds or squares with a sharp knife (cut all the way through).
8. Bake at 180°C for 35-40 minutes until deeply golden and crisp.
9. Rest 10 minutes before lifting out the portions.

Tip: Brushing each filo sheet with melted butter (not olive oil) is what gives spanakopita that shatteringly crisp top.