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Spanikopita (spinach pie)
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Prep Time:
45 minutes
Cook Time:
55 minutes
Total Time:
100 minutes
Delicious Greek spinach pie wrapped in flaky filo pastry.
Ingredients:
  • 1kg (about 1 bunch) silverbeet, washed
  • 160mls (2/3 cup) olive oil
  • 3 medium brown onions, finely chopped
  • 250g feta, crumbled
  • 200g Cottage Cheese
  • 4 eggs, lightly whisked
  • 40.00 ml finely chopped fresh Continental parsley
  • 20.00 ml finely chopped fresh dill
  • 0.63 gm freshly grated or ground nutmeg
  • Ground black pepper, to taste
  • 9 sheets filo pastry (not the frozen variety)
  • 20.00 gm water
Instructions:
  • Preheat your oven to 180°C.
  • Separate the silverbeet leaves from the stems and finely chop the stems. Coarsely shred the leaves. Steam the stems and leaves in a metal colander over boiling water for approximately 10 minutes until wilted. Drain and cool before using.
  • Heat 3 tablespoons of olive oil in a saucepan over medium heat. Cook the onion until soft, which should take about 5-8 minutes.
  • Gently press the chilled spinach to squeeze out excess liquid. Combine with onions, feta, cottage cheese, eggs, parsley, dill, and nutmeg, then mix thoroughly. Season with pepper to taste.
  • Prepare the ovenproof dish by lightly brushing it with some of the olive oil. Place a sheet of filo pastry flat on a work surface and cover it with a clean tea towel followed by a damp tea towel. Brush half of the pastry sheet with olive oil and fold it in half. Layer the folded sheet in the dish. Repeat this process with 2 more pastry sheets, brushing each layer with olive oil before adding to the dish.
  • Layer half of the spinach mixture evenly over the pastry. Add 3 doubled pastry sheets, brushing with oil between each layer. Spread the rest of the spinach mixture over it, add another 3 doubled pastry sheets with oil between each layer. Tuck in excess pastry and brush with oil. Score the top, sprinkle with water, and bake in a preheated oven for 45 minutes until golden and crisp.

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