In our next edition of National Pie Week, we’ve got something a little different with this spinach pie. Not technically British (in fact, it’s very much Greek) but extremely tasty…
1. First prepare the filling. Chop the spinach coarsely, place it in a large saucepan and
cook over a low heat for about 10 minutes, stirring occasionally with a fork. When the
spinach has wilted, pour it into a colander to drain and, with the back of a large spoon,
press hard to remove as much liquid as possible.
2. Heat the oil in a small pan, add the onion and fry for several minutes until soft and
turning golden. Place the onion and spinach in a large bowl, add the parsley, dill,
fennel, nutmeg, cheese, eggs, salt and pepper and mix thoroughly.
3. Lightly grease a 25 x 30 cm (10 x 12 inch) baking dish or ovenproof casserole. Lay
4 or 5 sheets of the filo pastry in the dish, brushing each one with a little melted
butter. Pour the spinach mixture into the dish and spread evenly with the back of a
spoon. Lay the remaining sheets of filo over the top, again brushing each one with some of the melted butter. Trim the edges of the pastry. Pour any remaining butter
over the top and sprinkle with a little cold water – this should prevent the pastry
curling at the edges.
4. Bake in a 180°C (350°F) mark 4 oven for about 45 minutes or until golden. Remove
from the oven, leave to rest a few minutes and then cut into squares and serve.
VARIATION: You can, if you wish, add a small bunch of finely chopped spring onions.
Add these to the onion and fry together gently for a few minutes.
Get this recipe and more from Arto Der Haroutunian in his book: