Spanakopita
Spanakopita is a delicious cheese and spinach pie which is very easy to make!
| Ingredients
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Instructions
- Blanch the spinach for 2 minutes with 50 ml (3 tbsp) of boiling water. Drain, refresh with cold water, and allow to drain.
- Squeeze the excess water from the spinach by pressing it firmly between two plates.
- Place the spinach in a large bowl together with the beaten egg, the feta, onions, parsley and dill. Add freshly ground black pepper and mix well.
- Brush the base of a 9″ (23 cm) flan dish with olive oil. Add a sheet of phyllo pastry, allowing it to hang over the sides. Brush the sheet on the inside of the dish lightly with olive oil.
- Repeat for the remaining 3 sheets of phyllo, being sure to place each one at a different angle.
- Add the cheese and spinach mixture and spread evenly.
- Fold over the top phyllo sheet and brush lighly with olive oil. Repeat for the remaining phyllo sheets.
- Bake in the oven at 190°C for 35 minutes.
- Serve warm! (And see if it lasts more than 1 day!)
Titli's Tips
Allow to cool slightly before cutting. You can double the quantity of filling if you wish to make a thicker pie. The same filling can also be rolled up in phyllo pastry triangles (like samosas) to make individual snack pies.
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 123
6%
Calories from Fat 63
Total Fat 7.0g
10%
Saturated Fat 3.4g
17%
Unsaturated Fat 3.2g
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Amount Per Serving
% Daily Value
Total Carbohydrate 9.9g
3%
Dietary Fibre 1.9g
7%
Sugars 1.9g
Protein 6.0g
12%
Cholesterol 37.1mgs
12%
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