Spanakopitta

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

Greek spinach pie

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.

Ingredients

60 g (2 oz) chopped spring onion or onion
300 g (

Europe
Greece
Vegetarian
Mediterranean
Pie

Method

Preheat the oven. Cook the onion slowly in 90 g (3½ oz) of the butter until soft but not