Perhaps it’s foolish writing about a non-Christmassy recipe so close to Christmas. But I made this spanakopita dish a few days ago and it was such straightforward comfort food that I wanted to share the details! Spanakopita is a Greek spinach and feta pie with a hint of nutmeg. This one is made using shop-bought filo pastry for extra ease. The dish tastes lovely, is quick to prepare (about 15 mins plus cooking time) and and can be eaten hot or cold.
The recipe is based on one from a lovely new cookbook called Make It Easy by Jane Lovett (full review coming soon!)
Spanakopita (serves 6)
200g cooked spinach
200g feta cheese
Salt and pepper
3 eggs, beaten
70g butter, melted
1 packet filo pastry
Preheat the oven to 190 degrees/gas mark 5. Squeeze as much water as possible from the spinach and chop roughly. Put in to a bowl, crumble in the feta and season with salt and pepper and a good shake of nutmeg. Add the beaten eggs and mix together.
Melt the butter and brush a little in to an oven proof dish.
Unroll the filo pastry, remove a sheet and drape it in to the dish. Brush with butter. Repeat this with another 2 filo sheets, brushing each with butter. If bits tear just cover them with another bit of pastry. Spoon the filling in to the dish and spread evenly. Cut off any overhanging pastry. Butter another 3 sheets of pastry and arrange on top to enclose the pie. Tuck the edges in at the sides ( you may need to tear some off to make space).
Brush the top with melted butter and cook for 45-55 mins or until golden brown and puffed up. Eat with a salad. Can also be eaten cold the next day!