I am not vegetarian but I love this pie.

Spinach-pie (Spanakopita in Greek) is one of my favorite. The way I like it best is the way my mother is making it. I have made it several times myself but I can?t beat my mother's who is coming from a place in North Greece that the people there are famous for their wonderfully made and delicious pies(Ioannina- lovely place).

Here is the way I am making it:

Spinach-pie (Spanakopita)

You buy 1 kilogram spinach. Wash them well and coarsely chop. After that heat the spinach in a large frying-pan over medium heat with 2-3 tablespoons olive oil.

In a big pan, with 1-2 tablespoons olive oil in it, put 1 large onion, finely chopped and 4-5 spring onions, finely chopped. They will soft in 5-6 minutes in medium heat.

Then,add the chopped spinach a handful at a time. Cook until the spinach is wilted. You will notice that a liquid is released after 5 minutes or so. As soon as you notice that, increase the heat to high and cook, stirring often, until the liquid is evaporated and the spinach is almost dry.It will take 7 to 10 minutes.

Then stir in:
1/4 cup fresh dill and/or chopped fresh parsley (depends what you like)
After two minutes take it from the heat and let it stand until cool enough to handle. Then squeeze to remove the excess liquid and leave it.

In a bowl, lightly beat 3-4 large eggs and add the cooked spinach mixture along with:

250-350 kilogram feta cheese, crumbled.

5 tablespoons grated kefalotiri (Greek grating cheese you can find it in Sainsbury?s. If you can?t find it, Parmesan cheese or a medium cheddar will do the job.)

1/2 teaspoon salt ( if you use ASDA feta DON?T add salt as it is very salty. The Original Greek Feta (FAGE) that is been sold in small packs everywhere it?s ok. Recommended by me is Feta Dodoni but its very expensive I think.£9.99 at your localSainsbury?s)

Some black pepper



A Pinch of freshly grated or ground nutmeg

After you have done that lightly oil a 13 x 9-inch baking pan.
Melt 8 tablespoons butter.
Unroll on a dry work surface 1 pound phyllo dough (thaw it if frozen)

Trim 2-3cm (1 inch) from the edges of the phyllo dough. Lay 1 sheet of phyllo in and up the sides of the prepared pan and brush lightly with melted butter. Top with 6-7 more phyllo sheets, brushing each one lightly with butter.
Spread the spinach mixture over the layered phyllo. Because the spinach will release some juices when heated, I will suggest to take a hand full of rice and spread it around the pan. Then top with 7-8 more sheets, brushing each one with butter, including the top sheet. Roll the overhanging phyllo from the sides so to make a ?border? all the way around.

With a thin, sharp knife, cut the pie into squares or diamonds, but DON?T cut through the bottom otherwise the filling will leak onto the pan.(It will come out messy after)

Take the pan with the spinach-pie and refrigerate it for 30 minutes. That will help the mix to keep together and the phyllo to set.
(My mum is taking it straight to the oven but I am not that confident!)

Preheat the oven to 180. (I think is about 7-8 in the gas oven.) And put the pan in.

Bake the spinach pie until crisp and golden, about 45-50 minutes. Remove from the oven and let stand for a few minutes. Cut the squares or diamonds right through to the bottom and serve.(I like it cold as well)

Working with phyllo
Phyllo, literally leaf in Greek, is available frozen in most grocery stores or fresh from Greek and Middle Eastern bakeries. It is essential to keep the thin sheets from drying out. If using frozen phyllo, thaw it slowly, without unwrapping, in the refrigerator for several hours or overnight. Once it is thawed, unwrap the phyllo and remove only the number of sheets required for the recipe; rewrap the remaining sheets in p
last
ic wrap and return to the refrigerator or freezer.
My mother is making her own phyllo every time she makes pies but I don?t have the patience to do it. The difference between the frozen and homemade phyllo is tremendous ?for me - in taste. And it?s coming out thicker as well.

Try it! I hope you enjoy doing it and eating it.