Mediterraan
Spanakopita (Greek Spinach Pie)
The Garden Table
Ingrediënten
8 p
- 600 g fresh spinach (or 400 g frozen, thawed and squeezed dry)
- 400 g Greek feta, crumbled
- 4 spring onions, finely sliced
- 2 garlic cloves, minced
- 3 eggs, lightly beaten
- 3 tbsp fresh dill, 2 tbsp fresh mint, both chopped
- Pinch of nutmeg, salt and black pepper
- 12 sheets filo pastry, thawed
- 100 ml olive oil or melted butter for brushing
Bereiding
- Preheat oven to 190°C. If using fresh spinach, wilt in a dry pan; squeeze out all moisture and chop.
- Combine spinach, feta, spring onions, garlic, eggs, dill, mint, and nutmeg. Season with pepper (feta is salty - taste before adding salt).
- Brush a 30×20 cm tray with oil. Lay one filo sheet; brush with oil. Repeat with 5 more sheets.
- Spread filling evenly. Layer remaining 6 filo sheets on top, each brushed with oil. Tuck in edges.
- Score top layers into serving portions with a sharp knife. Sprinkle a little water on top to prevent curling.
- Bake 40-45 minutes until deeply golden and crispy. Rest 10 minutes before cutting.