Mama’s recipe of the classic Greek pie. Definitely one of my favourites. Hope it will be one of yours as well.
1kgr of frozen spinach
1 cup of butter
½ cup of thinly sliced parsley
½ cup of thinly sliced dill
½ cup of thinly sliced spring onions
½ cup of evaporated milk
1 large red onion
250gr of feta cheese
1 pack of filo pastry
Salt and pepper
Preheat the oven to 180C.
Because I am using frozen spinach I want to get rid of the excess moisture. So I immerse the spinach in boiling water and let it stand for 5 min. Then using a colander I drain all the excess water by getting a handful every time and squeezing very well.
Heat half of the butter in a deep sauce pan. Sauté the onion and spring onions until translucent and tender. Add the spinach, parsley, dill, salt and pepper then cook for 5 to 10 minutes until the spinach is heated through. Remove from the heat and place the mixture in a bowl then add the milk and the let the mixture cool down.
In a large mixing bowl beat the eggs and combine the feta sliced coarsely. Add the cooled down spinach mixture and mix until combined.
Melt the rest of the butter, and butter a non-stick spring form cake tin, about 20-22cm. Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the filo sheets are used but one, tip in the spinach mixture. Place the last filo sheet in the middle of the dish and fold over the excess pastry to cover. Butter the top and score in diamond shape very lightly, spray with water and bake in the oven for about 30 to 45 minutes until the filo is crisp and golden. Leave for 15 minutes before serving. Yummy; for vegetarians or otherwise. 🙂