My sister’s family just stayed overnight with us on their way to Greece. I wanted to bake something for the evening tea and decided on a Greece inspired pie. It is ages since I last baked or prepared a proper meal.
Spinach and feta pie because that is what I remember from holidays in Greece, buying those lovely triangular pies with feta and spinach at the bakeries and street markets. Spanakopita – Greek for spinach feta pie.
In this recipe I’ve put together other pie recipes, e.g. the asparagus pie and Finnish mushroom pies. The pie was a success and the teenagers loved it ;-). There’s a little slice left in the fridge, I’ll have it for lunch.
This is what you need for a pie for 6 (for a meal)
1 packet of filo pastry (8-10 large sheets)
100 g melted butter
300 g spinach
400 g feta cheese
1 dl chopped parsley
2 cloves of garlic
2 onions, chopped
nutmeg, black pepper
2 dl double cream
loose bottom pie tin and baking paper
- That the filo pastry.
- Line the pie for m with baking paper. Melt the butter and put four or five sheets of the pastry in the form brushing them with butter.
- Sauté the onions and garlic. Mix them with the spinach. Press excess water out of the spinach if you use frozen spinach. Rinse the spinach if you have the luxury of fresh spinach.
- Dice the feta cheese and add to the mixture. Add nutmeg and pepper.
- Mix the eggs and the cream in a bowl. Add pepper.
- Fill the pie with the spinach feta mixture and pour the egg cream mixture on top of it.
- Take the remaining filo pastry sheets and brush them with butter. Put them on top of the pie and brush over once more.
- Bake in the oven in 200 C for one hour. You can brush the pie once or twice. Cover the pie for the last 15 minutes to keep the pie from drying up.
Enjoy as such or with tomato cucumber salad.