Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Spinach and Cheese Pie (Spanakotiropita)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-9


INGREDIENTS:
900g/2 lb spinach 125ml/4 fl oz olive oil 1 large onion, finely chopped
10 spring onions, including some green tops, chopped 6 tablespoons finely chopped flat-leaf parsley 1 tablespoon chopped fresh dill
1/4 teaspoon grated nutmeg 175g/6 oz feta cheese 225g/8oz ricotta cheese
5 eggs, lightly beaten salt and freshly ground black pepper 20 sheets filo parstry
115g/4 oz butter, melted



1 Trim any tough stems from the spinach and remove any damaged leaves. Wash the spinach in several changes of water, then drain and chop roughly. Place it in a large saucepan, cover and cook for about 4-5 minutes, tossing occasionally to heat evenly, until wilted. Transfer it to a colander and press well with a wooden spoon to extract the moisture. Place the spinach in a large bowl.
2 Heat the oil in a frying pan, add the onion and cook gently for about 10 minutes, until transparent. Stir in the spring onions and cook for 2-3 minutes until soft. Add to the spinach with the herbs and nutmeg. Mash the cheeses together in a bowl with a fork and add to the spinach with the eggs. Mix well and season with salt and pepper to taste.
3 Preheat the oven to 180 C/350 F/gas mark 4.
4 Grease a metal baking dish, base size 23x28cm/9x11 in. Stack 10 sheets of filo on a work surface, keeping the remainder covered. Brush the top sheet lightly with butter, lift up and turn upside down onto the stack. Brush the top with butter and turn 2 buttered sheets upside down. Continue in this way until the whole stack is buttered, picking up an extra sheet each time. Leave the top sheet unbuttered. Place in a dish and brush the top sheet with butter. Spread the spinach filling in the dish.
5 Stack and butter the remaining filo and place on top of the spinach, pressing to top and bottom pastry layers together around the edges. Trim evenly and tuck the edges in around the pie. Brush the top with butter, then score through the top 2-3 sheets with a sharp knife into serving size squares. Sprinkle the top with water to prevent the pastry curling and brush lightly to spread the water evenly. Bake for about 45 minutes, until puffed and golden. Allow to stand for 5 minutes before serving cut into portions.

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