Name: Spanakopita
Yield: Serves 4-6
Cuisine: Greek
Ingredients: Plain flour, for dusting; 30 g butter, melted; Salt and freshly ground black pepper; 4 sheets of filo pastry; 40 g short-grain rice, cooked according to packet instructions; 500 g spinach, trimmed and washed; 2 large tomatoes, finely chopped; 2 onions, peeled, halved and finely chopped; ½ tsp ground cinnamon; 2 tbsp olive oil

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

There are many variations of this classic Greek spinach-filled pie, with the casing varying from filo pastry to yeast-based crusts and the shape from the traditional square or rectangular pie to a snake-like shape like this.

Ingredients

2 tbsp olive oil
2 onions, peeled, halved and finely chopped
½ tsp

Method

Heat the olive oil in a large saucepan, add the onions and cinnamon and cook gently for 2-3 minutes, until the onions are soft. Add the spinach, cover with a lid and cook for a few minutes, stirring occasionally, until wilted (you may need to add the spinach in batches). Transfer to a colander, drain and leave to cool. Mix the cooled spinach with the tomatoes and rice in a bowl and season to ta

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Spanakopita

Ingredients

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