Spanakopita

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Recipe for Greek spinach pie made with crispy filo dough filled with spinach and feta, including step by step photos

Ingredients

Necessities

Preparation

Let the filo dough thaw in the packaging or under a slightly damp cloth.
Meanwhile, preheat the oven to 180°C.
Chop the onion and garlic. Heat the oil in a large pan and fry the onion and garlic for 3 minutes.
Add the spinach and let it want.
Place the spinach mixture in a colander and squeeze out as much moisture as possible.
Beat the eggs in a large bowl. Crumble in the feta and whisk through. Stir in the drained spinach. Season the mixture with thyme, dill, pepper and possibly a little salt (note the feta is already salty).
Melt the butter and grease the mold.
Place 1 sheet of filo pastry on the bottom of the mold and the edges. Brush lightly with butter and place another sheet on top. Repeat this a few more times so that 5 sheets of filo dough are spread over the bottom. Make sure the edges of the mold are all covered as well. Fold the dough that hangs over the edge outwards.
Pour the spinach mixture into the lined tin. Place 3 sheets of filo dough with butter in between. Fold the overhanging dough inwards and place the last 2 sheets of filo on top, trimming if necessary so that it looks neat. Brush the top again with butter.
Cut the top of the spanakopita into 6 or 8 points with a sharp knife. This makes it easier to cut it after baking.
Bake the spanakopita for about 30 to 35 minutes until it is golden brown and cooked through. Let stand for about 10 minutes after baking and serve with a nice salad or tzatziki.
Tip: also delicious with some pine nuts through the filling.
spanakopita

Source: Leukerecepten by leukerecepten-nl.
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