Spinach pie recipe
(Spanokopita)
10 oz bag of spinach leaves
5 oz jar of sun-dried tomatoes in olive oil
3.5 oz feta cheese, crumbled
2 large eggs
2 oz. (1/4 cup) chopped onion
4 oz pack of filo pastry
Put the spinach in a large pan. Pour a couple Tbsp of water over it, then cook until just wilted. (I do it in 2-3 batches.) Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Chop the tomatoes, too, and put into a bowl along with the spinach, feta, onion, and eggs. Mix well. (Add some ground nutmeg if you're so inclined.
Carefully unroll the filo. Cover with some barely-damp sheets of paper towel to stop it drying out. Take a sheet of pastry and brush liberally with some of the oil from the tomatoes. Drape oil-side down in a 9 inch cake tin so that some of the pastry hangs down over the side. Brush oil on another sheet of filo and place in the tin, just a little further around. Keep adding more filo until you have roughly three layers, then spoon in the filling. Pull the sides over the middle, scrunch up, and make sure the filling is covered. (I've been known to fold an extra piece of filo and put it on the center before folding the edges up and around.)
Heat oven to 350 F (325 in a gas oven). Cook the pie for 30 minutes, until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges, and serve with salad. Serves four, or two if ravenous.
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