Spanakopita

Spinach, feta, egg and herbs baked between crisp, golden layers of filo. The Greek pie for six.

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Ingredients

For 6 portions

Preheat the oven to 180 °C (fan 160 °C). Lightly oil a rectangular baking dish (approx. 20 × 30 cm).
Wilt the spinach in a large pan with a splash of water. Drain thoroughly, squeeze out as much liquid as possible, and roughly chop. Leave to cool.
In a bowl, mix the chopped spinach with the crumbled feta, beaten eggs, finely sliced spring onions and chopped parsley. Season lightly with black pepper (feta is already salty).
Lay one sheet of filo in the dish and brush lightly with olive oil. Repeat with three more sheets, brushing each one. Spread the filling evenly over the pastry.
Cover with the remaining four sheets of filo, brushing each with oil and tucking in the edges. Score the top into portions with a sharp knife if desired.
Bake for 35–40 minutes until the pastry is deep golden and crisp. Leave to rest for 5–10 minutes before cutting and serving.