Preparation info
  • Serves


    • Difficulty


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.


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


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