Greek spinach pie
Greek spinach pie
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Greek spinach pie
Υλικά
For the filling
- 1.5 kg fresh spinach, cleaned and thoroughly washed
- 1 bunch spring onions, finely chopped
- ½ bunch parsley, finely chopped
- ½ bunch dill, finely chopped
- 400 g feta cheese, crumbled
- 1 egg
- 100 ml extra virgin olive oil
- Salt and freshly ground black pepper
For assembling the pie
- 8 rustic country-style pastry sheets
- Extra virgin olive oil for brushing the pastry sheets
Εκτέλεση
For the filling
Clean and wash the spinach thoroughly in plenty of water, changing the water several times to remove any soil or impurities. Place it in a colander and allow it to drain very well.
In a large pot, heat the olive oil over medium heat and sauté the spring onions.
Once the spring onions have softened, add the spinach, salt and pepper.
Cover the pot and allow the spinach to cook until it reduces in volume and releases its liquids. Stir regularly until the excess liquid has evaporated.
Remove the pot from the heat, add the parsley and dill and stir well.
Allow the mixture to cool slightly, then add the feta cheese and egg. Mix well until the filling is fully combined.
For assembling the pie
Grease a large ovenproof dish or baking tray with olive oil.
Place 4 rustic pastry sheets on the base, lightly brushing each sheet with olive oil and allowing the edges to hang over the sides.
Spread the filling evenly over the entire surface.
Cover with the remaining pastry sheets, lightly brushing each one with olive oil.
Fold the edges of the pastry sheets inwards and create a crust around the pie.
Brush the crust with a little extra olive oil, as this area contains more layers of pastry and needs extra attention to bake properly.
Score the pie into portions without cutting through the bottom layers and sprinkle the surface lightly with water.
Baking
Bake in a preheated oven at 170°C for approximately 1 hour, until the pastry sheets are fully baked and the pie has a golden colour and a crisp surface.
Remove the spanakopita from the oven and allow it to rest for 10–15 minutes before serving.
Serve warm or at room temperature.
Thoroughly draining the spinach is the most important secret for achieving a crisp and well-baked pie.
Avoid using too much oil on the pastry sheets. Use only as much as needed so they bake properly and become crisp.
Lightly sprinkling the surface with water helps the rustic pastry sheets become crispier during baking.
