A delicious Spanakopita, Greek spinach pie, made with spinach and feta cheese that tastes just as good as the ones you can buy in Greece.
Pre-heat the oven to 180°C. I use a circular baking pan of 20 cm. Lightly brush it with olive oil and set aside.
Place a large non-stick pan over a medium-high heat. Add 2 Tbsp of olive oil and chopped onion to the hot pan. Cook until softened, 4-5’, or until translucent. Add the spinach and sauté until it softens and all of the liquid evaporates, about 8’.Transfer the spinach filling to a mixing bowl. Set aside until the filling is cool to touch.
Add the eggs, feta, basil and nutmeg. Add salt and pepper to taste.Stir and your filling is ready!
Lay 1 sheet of filo in the prepared baking tin, and brush lightly with olive oil. Lay another sheet of filo on top, brush with olive oil, and repeat this process with 6 sheets of filo. The sheets will overlap the tin. Spread the spinach & cheese mixture into the tin and layer the overhanging pastry on top of the pie, scrunching a little as you do. If it doesn’tcover the filling completely add one or two extra sheets of filo, scrunching them as you go. Brush a final layer of olive oil over the top.
Bake at 180°C for 50-60’, or until golden and set inside.
When ready, remove from the oven, drizzle with honey, sesame seeds and garnish with some basil leaves. Then it’s ready to be served serve.
*You can use dried oregano or thyme, if you like.
*Use a good quality feta cheese or if you want to make it without cheese I recommend that you use bread crumbs or nutritional yeast.
*It can be refrigerated for a couple days but it won’t be as crispy as the first day