Spanakopita, pastry recipe, brought to you by New Zealand Woman's Weekly
- 8 sheets filo pastry
- 70 g butter, melted
- 1 tbsp olive oil
- 2 onions, diced
- 3 cloves garlic, diced
- 400 g pinach leaves, thick steams removed, shredded
- 5 eggs
- 1/2 tsp grated nutmeg
- 1 cup cream
- 100 g feta cheese
- 2 tbsp pine nuts
- Preheat the oven to 175ºC.
- Take one sheet of filo and brush on butter generously, layer another sheet on top, place this in a 23cm pie dish leaving it to overhang evenly at each side.
- Continue with the remaining sheets, layering them at different angles so the outer rim of the dish is now completely covered and you have about 8 layers covering the base of the dish. Cover with a clean damp tea towel to prevent drying out.
- Heat oil in a large frying pan. Add onions and garlic and sauté gently for 5 minutes until soft and fragrant.
- Add the spinach and cover the pan for 2 minutes or until the spinach has wilted and is bright green. Remove from the heat and drain the mixture well to remove any excess moisture and juices.
- Beat the eggs, nutmeg and cream together and season well. Stir in the spinach mixture and crumble in ¾ of the feta.
- Spoon filling into the filo-lined dish and gently fold and crumple the edges in to form a thick rim on top of the pie. Add remaining feta and pine nuts and bake for 40-50 minutes or until the pastry is golden and the filling is set.
- Leave to settle for 15 minutes before slicing and serving.