Spanakotiropita (Greek spinach and feta pie)

I love this pie and it is so easy to make with a shop-bought filo pastry. This is my version of it with the addition of a bit of cinnamon, strange for a savoury pie but I can guarantee you that it works pretty well.

Recipe (24x24 square tray, serve 6/8 starter portion)

1 kg spinach

200gr feta

2 shallots (finely chopped)

Bunch of fresh dill

1 tsp nutmeg

2 tsp cinnamon (or to taste)

Salt and pepper to taste

1 egg beaten

1 pack filo pastry (12 sheets)

Olive oil for brushing

Wash the spinach drain them and put in a large wide pot on medium heat and cover with a lid. Let them cook 5 minutes than drain them into a colander (Important: try to squeeze out as much water as possible) then roughly chop and set aside.

In a large pan heat a tablespoon of extra-virgin olive oil and add the finely chopped shallots, cook them for 2 minutes than add the cooked spinach, chopped dill, nutmeg, cinnamon and chunks of feta, mix well together over a medium heat 2 minutes than remove from heat and add salt and pepper to taste.

 

When cool add the beaten egg and now you are ready to make the pie.

Put 6 sheets of filo pastry at the bottom of the tray brushing each one of them with olive oil then pour over the spinach and feta mixture and add on top the remaining 6 sheets of filo pastry again brushing each one of them with olive oil

 

Cook in the oven at 180^oC for 30-40min or until golden brown and Enjoy