Spanakopita | Spinach Pie
Makes enough for: 1 pie
Ingredients
- 400 g baby spinach, roughly chopped
- 2 spring onions, sliced
- 1 shallot, finely chopped
- 150 g feta, crumbled
- 35 g micro leaf herbs
- 45 mls bread crumbs
- 2 eggs, beaten
- salt and freshly ground black pepper to season
- 50 g butter, melted
- 8 sheets phyllo pastry
Method
- Preheat the oven to 190° Celsius
- Place the spinach, spring onions, shallots, feta, herbs and bread crumbs into a bowl and mix
- Add the eggs and mix in
- Season to taste
- Lightly brush an oven proof pie dish with some of the melted butter
- Layer on a sheet of phyllo pastry and lightly brush with some of the melted butter
- Repeat until you have used 4 sheets - offset each one so that the edges are at an angle to one another
- Place the spinach mix into the pie dish and flatten
- Top with a sheet of phyllo pastry and lightly brush it with some of the melted butter
- Repeat until you have used three sheets
- Turn in the edges of the phyllo pastry and lightly brush with some of the melted butter
- Lightly brush the last phyllo sheet with butter and scrunch up and place it on top
- Spray lightly with water and bake at the bottom half of the oven for 25 minutes
- Allow to cool for 10 minutes before serving
Notes
Place a damp cloth over the phyllo pastry sheets you are not using to keep them supple