Spanakopita

Ingredients

• 2 1/4 lbspinach, washed, thick stalks removed
• 10 1/2 ozfeta, crumbled
• 9 1/2 ozfilo pastry, thawed, kept under a damp cloth
• 6spring onions, sliced
• 1 ozdill, chopped
• 1/2 ozflat-leaf parsley, chopped
• 3eggs, beaten
• 1/2 cupextra virgin olive oil
• 1/4 tspnutmeg, freshly grated
• 1 tspsea salt

Method

1. 1

   Wilt the spinach in batches in a dry pan, cool it enough to handle, then squeeze it out in handfuls in a clean tea towel until no more water comes. Chop it.

2. 2

   Cook the spring onions in two tablespoons of the olive oil over low heat until soft, then leave them to cool.

3. 3

   Combine the squeezed spinach with the feta, spring onions, dill, parsley, beaten eggs, nutmeg and salt. Taste it — feta varies enormously in saltiness.

4. 4

   Heat the oven to 350°F. Brush a baking tin with olive oil and lay in half the filo sheets one at a time, brushing each with oil and letting the edges hang over the sides.

5. 5

   Spread the filling level, fold the overhanging pastry back over it, then layer the remaining oiled sheets on top and tuck the edges down inside the tin. Score the top into portions.

6. 6

   Bake until the top is deep golden and audibly crisp when tapped, then let it stand for at least ten minutes before cutting.