Spanakopita
Greek filo pastry pie with spinach and feta.
Active time45 min
Cooking1 h
Total1 h 30 minResting : 10 min
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Ingredients
- 15 g dill
- 800 g fresh spinach
- 100 g spring onion
- 250 g feta
- 2 eggs
- 70 ml olive oil
- 250 g filo pastry
Preparation
Wash the spinach, spring onions and dill. Chop the dill and crumble the feta. Finely slice the spring onions, cook with 20 ml of oil for 3 minutes, then add the spinach and cook for 5 minutes. Drain thoroughly, cool until lukewarm and mix with the crumbled feta, eggs and finely chopped dill.
15 g dill800 g fresh spinach100 g spring onion250 g feta2 eggs70 ml olive oil- frying pan
- colander
- mixing bowl
- knife
Preheat the oven to 180 °C. Line a baking tin with half the filo sheets, brushing them with some of the remaining oil. Add the filling, cover with the remaining oiled filo and fold over the edges. Bake for 35 to 40 minutes until golden and the filling is set. Leave to rest for 10 minutes before cutting.
250 g filo pastry- oven
- baking tin
- pastry brush
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration