Name: Spinach and cheese pie (spanokopita)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 2 bunches fresh spinach, trimmed; and chopped (see tip); 6 green onions (shallots), sliced; 4 eggs, lightly beaten; 125 gram fetta, crumbled; 125 gram ricotta; 1/4 cup (20g) grated parmesan; 1/4 cup chopped parsley; 1/4 teaspoon ground nutmeg; 8 sheets filo pastry; cooking oil spray (or 60 g butter, melted); salad, to serve

Ingredients

2 tablespoon olive oil

2 bunches fresh spinach, trimmed

and chopped (see tip)

6 green onions (shallots), sliced

4 eggs, lightly beaten

125 gram fetta, crumbled

125 gram ricotta

1/4 cup (20g) grated parmesan

1/4 cup chopped parsley

1/4 teaspoon ground nutmeg

8 sheets filo pastry

cooking oil spray (or 60 g butter, melted)

salad, to serve

Method

1.Preheat oven to 180°C. Heat oil in a frying pan on high. Saute spinach and green onions for 4-5 minutes, until spinach has wilted. Place mixture in a strainer to remove excess liquid. Cool slightly.

2.Transfer spinach mixture to a large bowl. Stir in eggs, cheeses, parsley and nutmeg. Season to taste.

3.Halve 4 sheets of filo and spray with oil or brush with butter. Layer in a 20cm square casserole dish or cake pan. Pour in filling. Halve remaining pastry, spray with oil and layer over filling to cover.

4.Bake for 20-25 minutes, until crisp and golden. Cut into squares and serve with salad.

500g frozen spinach, thawed and drained, can be used in place of fresh. Be sure to press out all liquid.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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