Name: Spanakopitta (Greek spinach pie)
Yield: Serves 8
Cuisine: Greek
Ingredients: 2 × 15 ml spoon (2 tablespoons) dried dill weed; 4 large eggs (size 1–2); 2 × 15 ml spoon (2 tablespoons) chopped parsley; salt and pepper; 300 g (11½ oz) butter; 225 g (8 oz) grated feta cheese, or mixed parmesan cheese and dry grated Cheddar cheese; 60 g (2 oz) chopped spring onion or onion; 12 sheets (½ packet) fila pastry; 750 g (1¾ lb) cooked spinach, chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

Thin fila pastry dries rapidly and breaks, so have a damp cloth handy to put over it the moment it is unwrapped. Extract a sheet at a time, and wrap up immediately any you are not going to use.