Spinach and feta pie

This traditional Greek dish, known as Spanakopita, is made with spinach and feta cheese wrapped in filo pastry. You can make large pies or individual triangular shaped pastries. Filo pastry is low fat and easy to use once you get the hang of it – but you need to brush each sheet with oil or melted butter to get the best results. Use one sheet at a time and cover the rest to prevent it drying out. You can buy filo fresh or frozen and any remaining can be used for countless improvised dishes.

Will make one large pie or 10 triangular pastries. Serves 4.

Ingredients

• 500g/1lb young spinach, washed and chopped
• 2 onions, finely chopped
• 200g feta cheese, crumbled
• 2 tbsp chopped fresh mint or 1 tsp dried mint
• 1 tbsp chopped fresh dill or ½ tsp dill seeds
• 1 egg
• salt and freshly ground black pepper to taste
• 1 tbsp sesame seeds
• olive oil, for frying onions and brushing filo
• 10 thin filo pastry sheets, usually 30cm by 20 cm

Method

Large pie

1. Preheat the oven to 180°C/250°F/Gas 4.
2. In a pan, gently fry the onion until golden. Add the spinach, dill and mint and cook for a few minutes until the spinach starts to wilt.
3. Now add the feta and one beaten egg, mix well and season with salt and pepper. Allow this to cool before assembling the pie or making the pastries.
4. Grease a shallow baking dish, (30cm by 20cm or 25cm round) with oil and line with five of the filo sheets, placing one on top of the other. Brush each sheet separately with olive oil.
5. Put the filling over the pastry and spread evenly. Cover with the remaining filo sheets, brushed with oil. Tuck in the sides of the top layers of filo, brush with oil and sprinkle with sesame seeds.
6. Bake for 40 minutes or until golden brown, remove and leave to cool. Cut into squares or diamonds and serve warm.

Small triangular pastries

1. Preheat the oven to 180°C/250°F/Gas 4.
2. In a pan, gently fry the onion until golden. Add the spinach, dill and mint and cook for a few minutes until the spinach starts to wilt.
3. Now add the feta and one beaten egg, mix well and season with salt and pepper. Allow this to cool before assembling the pie or making the pastries. Drain off any excess liquid.
4. Lay one sheet of filo down and brush half lengthways with oil and fold over to form a strip 10cm by 30cm. Place a heaped spoon of the mixture about 2cm from the edge closest to you. Fold one corner up over it to make a triangle.
5. Continue folding away from you until the whole strip is folded to form a triangle.
6. Place the pastries fold side down, close together on an oiled baking tray, brush with more olive oil, sprinkle with sesame seeds and bake in a preheated (180°C/350°F/Gas 4) oven for 20 minutes or until golden brown and crispy.

Recipe by the Community Chef