Greek Spinach & Feta Filo Pie

This is my favorite spinach and feta pie recipe. It has all the traditional flavors of Greece. I have made this pie a hundred times, and it is so easy to make and it always comes out perfect. If you have ever had a spinach pie in Greece you know, that they can be quite greasy but this pie is super moist without dripping in oil. It is full of good vitamins and minerals and it can be eaten for either breakfast, lunch or dinner.

Serves: 6| Baking Time: 40 min

Ingredients:

1 Kg Fresh Spinach, thoroughly washed

4 Spring onions, chopped

300 g Feta Cheese, crumbled

2 Large Eggs, beaten

2 Tbsp Chopped Fresh Parsley

1 Tbsp Fresh dill

About 8 Sheets of Filo pastry, each measuring 30x18cm/12x7in (thawed if frozen)

Extra virgin olive oil

Ground pepper and salt to taste

Instructions:

1. Preheat the oven to 190°C/ 375°F

2. Wash the spinach thoroughly in cold water and drain at least 3 times, dry with kitchen paper.

3. Break off any thick stalks from the spinach, then blanch the leaves in a very small amount of water for 1-2 minutes until just wilted.

4. Drain the spinach and refresh under cold water, then drain again.

5. Place the spinach in a bowl together with the spring onions and the crumbled feta cheese.

6. Add the beaten eggs and the fresh herbs to the mixture and mix them thoroughly.

7. Add some salt and ground black pepper to the mixture, but be careful with the salt since the feta cheese is already quite salty.

8. Brush a sheet of filo pastry with oil and fit it into a 23 cm/9 in pie dish. Allowing the sides to hang over the edges. Add 3-4 more sheets, placing them in different angles and brushing each very sparsely with olive oil.

9. Spoon the filling in to the pastry case, then top with all of the remaining filo sheets, brushing each with olive oil. Fold the overhanging filo over the top to seal. Oil the reserved filo and scrunch it over the top of the pie.

10. Brush the pie with olive oil, sprinkle with a little water to stop the filo edges from curling, then place on a baking tray and bake in the oven for 40 min or until golden and crisp. Allow the pie to cool and absorb the olive oil for 15 min before serving. Serve with a Greek side Salad or a lentil salad. Enjoy!