Spanakopita is a delicious combination of spinach, egg and cheese in a lovely, flaky pastry envelope. You can make individual ones, or one large one. It’s a relatively quick dinner to make and is lovely with Greek salad.
Spanakopita
- 2 bunches fresh spinach
- 3 eggs. beaten
- 1 onion, chopped
- 2 teaspoons olive oil
- 1 cup feta cheese, crumbled
- 1/2 cup cheddar cheese, grated
- 1 teaspoon oregano
- salt and pepper to taste
- 8 sheets filo pastry
- 1/2 cup butter, melted
Preheat oven to 375F. Wash and chop the spinach. Put a bit of water in the bottom of a large pan or wok and heat. Add the spinach, and cook until wilted. Drain off the liquid. Beat the eggs until light and fluffy and add the cheeses, oregano, salt and pepper. Stir in the spinach. Heat the oil in a frying pan, and add the onion. Cook until golden, then add to the egg/cheese/spinach mixture.
Brush a banking tray with butter and lay a sheet of filo pastry on it. Brush that sheet with butter, and add another sheet. When 5 sheets are layered, spread the spinach mixture over top, then add the remaining sheets, brushing each with butter. Fold the ends over to seal it up and brush with butter. Make a few slashes on the top, and bake for 40-45 minutes. Serves 8.
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