The main ingredients that make it a Spanakopita pie are the spinach and feta, but you can add your own variations alongside these two base ingredients. I find that it really helps to add something that give it a bit of extra texture otherwise the centre can be a bit sloppy, so I often add toasted pine nuts although walnuts would work just as well and are a lot cheaper.
Some people use eggs in their recipe, but I don’t think they are necessary.
Ingredients (serves 4)
800g fresh spinach
300g feta (cubed)
10g fresh dill (chopped)
10g fresh mint (chopped)
20g pine nuts
40g sun dried tomatoes (sliced)
About 8 sheets of filo pastry
Firstly, pop the oven on to about 200 degrees. In a pan, add the washed spinach in a bit of olive oil. You may have to do this in batches, depending on the size of your pan. When it has reduced, try and squeeze has much water out as possible.
While you are doing this, dry roast the pine nuts in a separate frying pan. Keep an eye on them as they don’t take long and can easily burn. Once they are ready, add them to the spinach, along with the feta, dill, mint, sun dried tomatoes, salt, pepper and nutmeg. Be careful with the seasoning as some feta is already pretty salty.
Line a spring form tin with filo pastry. You do this by separating the sheets you need, and placing them so they can be easily folded on top of the mixture. Be sure that once the filling inside, there are at least two layers of filo around the sides of the pie. Pop the mixture inside the pie and then fold the filo back over creating a sort of parcel. Brush each layer with a little bit of olive oil as you go.