International pie day? Yeah, it's a thing! Yesterday was International Pie Day and if I'm honest, I'll take any excuse to eat something surrounded in pastry and baked in the oven! Henry and I have been trying to cut down on our meat intake this month (not quite veganuary but we are doing our part) and so for this year's pie recipes I went with something vegetarian; here is my version on ‘Greek pie’ or Spanakopita.
In the interest of honesty, this recipe is actually inspired by my friend Roxy who made her family version of this for a baby shower we went to together and I’ve been thinking about recreating it ever since!
Ingredients
500g Washed spinach
1 White onion, chopped finely
2 cloves of crushed and chopped garlic
1/2 pack of feta chopped into cubes
40g finely grated parmesan
40g finely grated parmesan
1 beaten egg
Olive oil to brush
Method
- Preheat the oven to 180c
- Fry onions and garlic in a pan until soft
- Add in spinach- it's a lot of spinach so add in a handful at a time until it's all wilted
- Remove and sieve/squeeze out any excess liquid then leave to cool
- Grease your pie tin generously with olive oil (any shaped tin works but I use a circle)
- Add the cheeses into the cooled spinach mix and stir in one egg then season to taste
- In your tin place, 4 sheets of filo pastry making sure to cover the base. Always remember to brush each layer with oil before you add to it!
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- Spoon in half of the spinach mixture making sure it's even
- Add the second layer of pastry into using 3 sheets of filo and oiling inbetween
- Spoon the other half of the mixture on top of this
- Finish with a further 3 layers of filo pastry. Gather the sides of your pastry and scrunch in the middle to make the rough top. Make sure to oil the top as well to make it crispy.
- Cover the pie with tin foil and bake in the oven for 20 minutes
- Then bake for another 10 minutes or until pastry is browned with the tin foil off.
Serve hot or cold alongside a salad, couscous or a tomato salad goes great!
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