Spanakopitta (Greece)

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SPANAKOPITTA (SPINACH AND CHEESE PIE)

 

The recipe for this Greek pie comes from an Athenian cookery writer, June

Marinos.

 

1 kg (2 lb 2 oz) spinach

1 onion, finely chopped

4 spring onions, finely chopped

2 tablespoons olive oil plus 6 more if using it to brush the pastry

4 tablespoons dill or parsley, finely chopped

4 eggs

250 g (9 oz) feta cheese

2 tablespoons kefalotiri or Parmesan cheese, grated

large pinch of nutmeg

pepper

500 g (1 lb 2 oz) filo pastry

125 g (4½ oz) melted butter (optional)

 

Preheat the oven to 190 ºC / 375 ºF / gas mark 5.

First make the filling. Tear off tough spinach stems and wash the leaves

thoroughly. Drain and squeeze out the water, then shred the leaves. In a

large saucepan gently fry the onion and spring onions in 2 tablespoons of

the oil. Add the spinach and dill or parsley. Put the lid on and cook over

low heat for a few minutes until the spinach crumples to a soft mass. Then

take off the lid and stir until the liquid has evaporated. Allow to cool.

Drain and press out any remaining juice.

Beat the eggs lightly in a bowl. Add the feta cheese, mashed with a fork,

and the kefalotiri or Parmesan cheese, the spinach mixture, nutmeg and

pepper, and stir well. Brush a rectangular baking tin with oil or melted

butter. The tin should be about 38 x 28 cm (15 x 11 in) or a little smaller

than the sheets of filo. Place half the sheets of filo at the bottom, one on

top of another. Brush each sheet with oil or melted butter and let the edges

come up and hang over the sides of the tin. Spread the filling evenly on

top, fold over the edges of the filo pastry and cover with the remaining

filo, tucking the edges down the side of the tin. Brush each sheet - and the

top one generously - with oil or melted butter. Cut the pie into squares or

diamonds with a sharp knif, but do not cut through to the bottom (only about

half-way) or the filling will leak into the pan.

Bake for about 1 hour or until the pie is crisp, golden and puffed up. Cut

the squares or diamonds right through to the bottom and serve hot.

 

Serves 8.

 

country : Greece

course : appetizer

 

source : Mediterranean Cookery / Claudia Roden

 

 

 

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