Spinach Pie (Spanakopita)
Katie Barry
Ingredients
45ml Olive Oil
1 Large Onion, chopped
1 Bunch Green Onions, chopped
2 Cloves Garlic, Minced
910g Spinach, rinsed, de-stemed and chopped
30g Chopped Fresh Parsley
2 Eggs, Lightly Beaten
125g Ricotta Cheese
250g Crumbled Feta Cheese
152g Filo Dough
Extra Olive Oil for brushing on Filo sheets
Directions
Preheat Oven to 175 degrees. Lightly oil a 9x9 inch square baking pan
Heat Olive Oil in large skillet over medium heat
Sauté onion, green onion and garlic until soft and lightly browned
Stir in Spinach and Parsley, continue to sauté until Spinach is limp (roughly 2 mins)
Remove from heat and set aside to cool
In a medium bowl, mix together Eggs, Ricotta and Feta
Stir in Spinach mixture
Lay one sheet of Filo Dough in a prepared baking pan, and brush lightly with Olive Oil. Lay another sheet of Filo Dough on top and brush with Olive oil again. Repeat with two more sheets of Filo. The sheets will overlap the pan
Spread the mixture into the pan and fold the overhanging dough over the filling. Brush with oil, then layer remaining 4 sheets of Filo Dough brushing each with oil. Tuck overhanging dough into pan to seal filing
Bake for 30-40 minutes, until golden brown. Cut into squares and serve while hot
*Tips
Press Spinach between two plates to squeeze and drain
Make sure filo pastry is fully thawed and keep covered while working
For freezing, prepare to point where it goes into the oven, then freeze
To cook from frozen, take from freezer, put in oven, add about 20/30 minutes cooking time