Spanakopita (Spinach & Feta Pie)

Method

1. 1

   Wilt the spinach in a dry pan in batches, then cool and squeeze it very dry before chopping roughly.

   💡 Squeeze harder than you think — water in the filling means soggy filo.

2. 2

   Soften the spring onions in a little oil, then mix with the spinach, feta, dill, eggs and plenty of pepper.

3. 3

   Brush the dish with oil and layer in half the filo, brushing every sheet and letting the edges hang over.

   💡 Keep waiting filo under a barely damp towel so it doesn't crack.

4. 4

   Spread the filling evenly, fold the overhang in, and layer the remaining sheets on top, brushing each one.

5. 5

   Score the top layers into portions with a sharp knife and flick a little water over the surface.

6. 6

   Bake at 180°C for 45 minutes until deep golden and crisp.

7. 7

   Cool 15 minutes so the slices lift out cleanly.