Spanakopita Spinach Pie

Embark on a culinary journey to Greece with our Spanakopita. This savoury and aromatic spinach pie combines the earthy richness of spinach, feta cheese, and herbs, all enveloped in crispy, golden phyllo pastry layers.

Total Time20 min
CategoryBreakfast
ServingsServes 8 Slices

Ingredients

4 Spring Onions, thinly sliced
200g Mezé Feta, coarsely chopped
1 Lemon rind, finely grated
1/2 tsp Ground Nutmeg
8 sheets Phyllo Pastry
100g Butter, melted
1 tsp White Sesame Seeds

Preparing the spices

Preheat the oven to 220ºC.

Bring a saucepan of salted water to the boil, add spinach and onion and blanch for 1 minute, then drain well, squeezing out excess water. Place onions and spinach in a bowl, add Feta, lemon rind and nutmeg and season to taste.

Brush a 20cm cake pan with butter.

Place a sheet of the Phyllo pastry on your work surface, brush with butter, place another sheet of Phyllo on top and brush with butter. Repeat with 2 more sheets.

Place this Phyllo pile in the cake pan, allowing pastry to hang over the sides. Repeat with remaining Phyllo pastry sheets, placing cross-ways across other prepared pastry sheets.

Spoon spinach mixture into Phyllo-lined pan, fold over pastry to enclose filling, brush with remaining butter and scatter with sesame seeds.

Bake for 20 minutes or until golden. Cut into wedges and serve with a green salad.