What is it at the moment, that makes me want to recreate recipes that remind me of living in America? Yes, I know this is more a Greek dish, but I lived in Texas where the weather is hotter all the year round, and this pie was always welcome. Here, I make it with fresh spinach, you can use frozen if you wish, but I think fresh is easier. I tend to pack the pie with more cheese and pine nuts. It is a more-ish and tasty lunch, or summer supper.
- 2 tablespoons good olive oil
- 2 large yellow onions (chopped) and sweated
- 2 teaspoons sea salt
- 1 1/2 teaspoons freshly ground black pepper
- 500gms of fresh spinach, washed, wilted, squeezed and chopped
- 6 extra-large eggs, beaten
- 2 teaspoons grated nutmeg
- 125gms (1/2 cup) freshly grated Parmesan cheese
- 3 tablespoons plain dry bread crumbs
- 1 pound good feta, cut cubes
- 125gms (1/2 cup) pine nuts
- 1/4 pound salted butter, melted
- 8 sheets filo pastry.
- Oven on: 190/375/gas mark 5 – 180 fan oven.
- Sauté the onions in the olive oil until translucent. Add the salt and pepper and leave to cool down.
- Chop the wilted spinach and squeeze out as much excess water as possible. Add the spinach to a bowl, then add the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts. Fold the lot together.
- Butter a nonstick pan (I use a cake tin) and then line it with 6-8 stacked sheets of filo pastry, making sure that you brush each with melted butter and letting the edges hang over the pan. I tend to add one, then rotate the pan and add another.
- Pour the spinach mixture in and fold the filo edges up and over sealing the filling. Brush the top well with melted butter.
- Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely.
- Serve at room temperature