Spinach Pie

Ingredients

• 1kg fresh spinach, washed and roughly chopped (or 800g frozen spinach, thawed and thoroughly drained)
• 300g feta cheese, crumbled
• 200g ricotta cheese
• 1 large bunch spring onions (about 6-8), finely chopped
• 1 large bunch fresh dill, finely chopped (about 30g)
• 1 bunch fresh parsley, finely chopped (about 20g)
• 4 large eggs, lightly beaten
• Zest of 1 lemon
• 3 tbsp olive oil
• 500g filo pastry (about 20 sheets)
• 150g butter, melted
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp freshly grated nutmeg

Method

1. If using fresh spinach, place it in a large pan with just the water clinging to the leaves after washing. Cook over medium heat, stirring occasionally, until completely wilted (about 5 minutes). Transfer to a colander and press firmly with the back of a spoon to remove as much liquid as possible. Once cool enough to handle, squeeze handfuls of spinach to extract every last bit of moisture. This step is crucial - watery spinach will make soggy spanakopita. Chop roughly and set aside.

2. Heat the olive oil in a large frying pan over medium heat. Add the spring onions and cook gently for 5 minutes until softened but not coloured. You want them sweet and tender, not browned. Remove from heat and allow to cool for 10 minutes.

3. In a large mixing bowl, combine the cooled spinach, cooked spring onions, crumbled feta, ricotta, chopped dill, parsley, and lemon zest. Mix thoroughly with your hands to distribute everything evenly. The mixture should be vibrant green and fragrant.

4. Season with salt (remember the feta is already salty, so taste first), black pepper, and nutmeg. The nutmeg adds a subtle warmth that complements the spinach beautifully. Mix well, then add the beaten eggs and stir until everything is bound together. The mixture should be thick enough to hold its shape.

5. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Brush a 30cm x 20cm baking tin generously with melted butter, ensuring you get into all the corners.

6. Unroll the filo pastry and cover immediately with a slightly damp (not wet) tea towel to prevent it drying out. Filo dries incredibly quickly and will become brittle and impossible to work with. Take one sheet, brush it lightly but thoroughly with melted butter, and lay it in the tin, allowing the edges to overhang the sides. Repeat with 7 more sheets, brushing each one with butter and laying them at slightly different angles to create an even base. Don't worry if the sheets tear slightly - just patch them together.

7. Spoon all the spinach and cheese filling into the tin, spreading it evenly over the filo base right to the edges. Press down gently to compact it slightly and eliminate any air pockets.

8. Continue layering the remaining filo sheets on top, brushing each one generously with butter. After every few sheets, gently press down to help them adhere to the filling. Once you've used all the filo, fold the overhanging edges from the base up and over the top, creating a neat border. Brush these folded edges with extra butter.

9. Using a very sharp knife, score the top of the spanakopita into squares or diamond shapes, cutting through just the top layers of filo but not all the way to the filling. This makes it much easier to portion after baking and allows steam to escape. Brush the top once more with any remaining butter - don't be shy, the butter creates that golden, crispy finish.

10. Place in the preheated oven and bake for 40-45 minutes until the pastry is deep golden brown and crispy. If the top is browning too quickly, cover loosely with foil for the last 10-15 minutes. You'll know it's done when the pastry is crackling and the filling is set.

11. Remove from the oven and allow to rest for at least 10 minutes before cutting through the scored lines to serve. Spanakopita can be enjoyed warm, at room temperature, or even cold the next day. It's perfect for picnics, buffets, or as part of a Greek mezze spread. Store any leftovers covered in the refrigerator for up to 3 days.