In Greece, filo ideally contains only flour, cornflour and a preservative. In other countries it also contains a little fat, but always look for filo with as few ingredients as possible. The nice thing about this recipe is that it doesn’t require a lot of prep work apart from washing and cutting the greens and layering the filo. Don’t skimp on the olive oil or butter – the filo needs it, and a little fat increases the absorption of antioxidants from the greens. You can also make a vegan version with extra greens and no feta and egg.
Spanakopita - wild greens and feta pie
Author: Rhian Cradock
Serves: 2-3
Ingredients
- 250g fresh spinach or wild greens like nettles, young dandelions and wild garlic
- 100ml olive oil or 100g melted unsalted butter
- 150g crumbled feta
- 1 egg
- salt and pepper
- 2-3 tbsp chopped mint
- 6 sheets filo pastry
- 1-2 tsp sesame seeds (optional)
Method
- Preheat the oven to 180C/Gas 4.
- Wash and chop the leaves. Dry well.
- Heat a pan with 1-2 tsp olive oil on a low to medium heat, add the greens and heat until wilted (2-3 mins) and liquids have evaporated.
- Leave to drain in a colander.
- Once cool, squeeze out the remaining liquid with your hands and place in a large bowl.
- In a small bowl, beat the egg and add crumbled feta, salt and pepper.
- Add to greens and mix well, then add the mint last.
- Take a round, 20-23cm tin and brush with olive oil.
- Spread a filo sheet on a worktop and cut in half.
- Place the filo in the tin, scrunching it so it fits and makes a thicker and crispier base.
- Brush with olive oil and continue layering the filo until you have six layers (using three sheets cut in half).
- Place the greens on top, spreading evenly.
- Cover with another six layers of filo using the same technique as before.
- After placing the last filo sheet, brush with olive oil, sprinkle with a little water and sprinkle over the sesame seeds if using.
- Score the top filo layers in 6-8 pieces; do not cut all the way through.
- Bake in the lower level of the oven for about 45 mins.
- Place the pie directly on the oven bottom for the last 10 minutes for a crunchy crust.
- Remove and leave to cool and enjoy warm or at room temperature.
