Spanakopita

Serving: 500 g

Ingredients

• phyllo dough75 g
• spinach205 g
• feta cheese90 g
• eggs45 g
• onion55 g
• olive oil20 g
• dill10 g

Recipe steps

1. Wilt the spinach and squeeze every drop of water out of it. This is the entire difference between a crisp pie and a soggy one.
2. Mix it with crumbled feta, egg, softened onion and plenty of dill.
3. Brush each phyllo sheet with oil and layer half of them in the tin, letting the edges overhang.
4. Spread the filling, fold the edges in, and layer the rest on top, scoring the lid before baking.
5. Bake at 180C for 45 minutes until deep gold. Cut along the scored lines.

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