Spanakopita Greed spinach and cheese pie

• porsi: 12-15

Bahan-bahan

150g butter

900g leeks, sliced and washed really well

6 tbsp extra-virgin olive oil

500g onions, finely chopped

8 spring onions (both white and green

parts), finely sliced

900g fresh spinach, weighed after the stalks

have been removed, washed really well

6 tbsp flat-leaf parsley, chopped

6 tbsp dill, chopped

350g Feta, crumbled

125g Parmesan, grated

4 organic, free-range eggs, beaten

9 sheets of filo pastry, 30 x 43cm (about one

packet)

15g butter, melted, for brushing

Egg wash, made by beating I organic, free-

range egg with 2-3 tbsp whole milk

Flaky sea salt, freshly ground black pepper and nutmeg

Petunjuk

1 Preheat the oven to 180°C/160°C fan/gas mark 4.

2 Melt the butter in a 26cm ovenproof sauté pan and cook the sliced leeks with 2-3 tablespoons of water for 4-5 minutes until tender (older leeks may take slightly longer). Scoop the leeks out of the pan and set aside on a plate while you cook the spinach.

3 Heat the olive oil in the sauté pan, add the onions and spring onions, and sweat over a low heat for 3-4 minutes, covered, until soft but not coloured. Increase the heat to medium, add the spinach and toss well to coat it in the oil. Season with salt, pepper and nutmeg. Add the chopped parsley and dill, and continue to cook for 4-5 minutes, stirring, until the spinach has wilted. Turn out the spinach mixture into a colander and set aside to drain and cool.

4 Combine the crumbled Feta and 100g of the grated Parmesan in a medium bowl and beat in the egg. Add the well-drained spinach and the leeks and season to taste.

5 Brushing each sheet of filo with melted butter as you go, layer up the pastry in the base of the sauté pan or roasting dish so that it comes up the sides, leaving enough pastry hanging over the sides to fold over and encase the filling.

6 Spread the filling evenly over the pastry and bring up the sides of the filo to enclose the filling. Score the top of the pie in a diamond or square pattern and brush all over with the egg wash. Sprinkle the surface with the remaining 25g grated Parmesan.

7 Bake for about

45 minutes until puffed up and golden. Serve, cut into wedges, while still warm and fluffy.