The Athenian's spinach and feta pie recipe
This spanakopita (Greek spinach and feta pie) is perfect for a light lunch, and is equally delicious eaten warm or cut into slices for a packed lunch or picnic.
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Ingredients
- 4 tbsp olive oil, plus extra for brushing
- 1 1/2 kg spinach, washed and trimmed
- 2 bunches of spring onions, finely chopped
- 2 garlic cloves, crushed
- 1 small bunch of dill, finely chopped
- 300 g feta cheese, crumbled
- 100 g Kefalotyri or Graviera cheese, grated
- 1 lemon, zested
- 1/2 tsp nutmeg, freshly grated
- 2 medium free-range eggs, beaten
- 300 g filo pastry (or 12 sheets)
- 1 pinch black pepper, freshly grated
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