Spanakopita: Greek spinach and cheese pie
Spanakopita can also be made in individual snails, but this delicious flaky version comes in a sauté pan. This version is good for a feast. You could halve the recipe if you’re serving smaller numbers.
SERVES
15
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
60
MINUTES
Ingredients
50g butter
900g leeks, sliced and washed really well
6 tbsp extra virgin olive oil
500g onions, finely chopped
8 spring onions (both white and green parts), finely sliced
900g fresh spinach, weighed after the stalks have been removed, washed really well
flaky sea salt, freshly ground black pepper and nutmeg
6 tbsp chopped flat-leaf parsley
6 tbsp chopped dill
350g feta cheese, crumbled
125g Parmesan, grated
4 organic, free-range eggs, beaten
15g melted butter, for brushing
9 sheets of filo pastry, 30 x 43cm (about one packet)
egg wash, made by beating 1 egg with 2–3 tbsp milk
Roasting dish 30x23x4cm
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