greek spinach pie ("Spanakopita")
Prep: 15min | Baking: 60min
2 leeks, finely chopped
2 onions, finely chopped
200g feta, grated
3 tbsp chopped dill
80g grated parmesan, grana padano, regato, or other hard dry yellow cheese
salt, pepper, olive oil
Heat oven to 200°C.
Boil spinach in 2 cm water for 2-3 min, and set aside on a strainer.
Heat a little olive oil in a pan, and fry onions and leeks until soft. Pour them into a bowl and add the dill to it.
Meanwhile the spinach will have cooled somewhat. Using a spatula and your hand (I'm squeamish and use a glove!), squeeze as much water out of the spinach as you can. It will end up becoming about 1/10 of what it was while fresh. Place on a chopping board and chop finely. Add to the bowl of fried leeks, onions and dill.
In another bowl whisk together 4 eggs and 1 egg white, setting aside the 1 yolk for later use.
Pour the whisked eggs and the grated cheeses into the bowl containing the vegetables and mix well. Season with a little salt and pepper (I add 1 tsp each).
Spread a little olive oil into the baking dish and line it with the pastry. Pour the filling into it and cover the pie. Make sure to seal off the sides by pressing any pastry edges together.
Brush the top of the pie with the remaining yolk. You can run a knife lighting over the top of the pie without piercing through to mark where to cut later and have a grid look.
Bake the pie for 60 min, covering with aluminium foil once the top is nice and golden brown, ca. 40 min into the baking time.
Allow to cool a little before cutting.
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