Spanakopita - spinach, feta, egg and filo pie - Cook with Gem

Name: Spanakopita - spinach, feta, egg and filo pie - Cook with Gem
Ingredients: 200-300g (7-10 oz) Feta; 700g (1.5lb) frozen leaf spinach, defrosted – once defrosted and drained you’ll be left with about 520g (18 oz) spinach. Or a whole savoy cabbage or bundle of spring greens (see notes above); 5 large eggs; zest of 1 lemon; around a quarter teaspoon of nutmeg. Freshly grated is best. I use my Microplane; half a teaspoon dried oregano; sea salt (around half a teaspoon of fine grain or three quarters of a teaspoon of sea salt flakes) plus extra to sprinkle over the top of the pastry; freshly ground black pepper (around half a teaspoon); olive or rapeseed oil; Optional – a tablespoon sesame seeds to scatter over the finished pie before baking, 3 finely chopped spring onions (scallions) to add to the filling.

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Spanakopita is a Greek pie made of filo, spinach, feta and egg and a delicious way of getting greens. It is a perfect make ahead lunch and picnic food.

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Ingredients

200-300g (7-10 oz) Feta
700g (1.5lb) frozen leaf spinach, defrosted – once defrosted and drained you’ll be left with about 520g (18 oz) spinach. Or a whole savoy cabbage or bundle of spring greens (see notes above)
5 large eggs
zest of 1 lemon
around a quarter teaspoon of nutmeg. Freshly grated is best. I use my Microplane
half a teaspoon dried oregano
sea salt (around half a teaspoon of fine grain or three quarters of a teaspoon of sea salt flakes) plus extra to sprinkle over the top of the pastry
freshly ground black pepper (around half a teaspoon)
olive or rapeseed oil
Optional – a tablespoon sesame seeds to scatter over the finished pie before baking, 3 finely chopped spring onions (scallions) to add to the filling.