Spanakopita (Greek spinach pie)

Spanakopita (Greek spinach pie)

Preparation Time 40 minutes
Cooking Time 45 minutes

Ingredients (serves 8)
* Melted butter, to grease
* 2 bunches (about 2kg) silver beet, white stems removed, coarsely shredded, washed with water clinging to the leaves
* 1 tbs olive oil
* 1 brown onion, halved, coarsely chopped
* 2 garlic cloves, crushed
* 3 green shallots, ends trimmed, thinly sliced
* 400g Greek feta, crumbled
* 1/4 cup finely chopped fresh dill
* 1 lemon, rind finely grated
* 4 eggs, lightly whisked
* 6 sheets filo pastry
* 60g butter, melted


Method
1. Preheat oven to 180°C. Brush a 16.5 x 26cm (base measurement) ovenproof dish with melted butter to grease. Place half the silver beet in a non-stick frying pan over high heat. Cook, stirring, for 3-4 minutes or until silver beet just wilts. Transfer to a bowl and set aside to cool. Repeat with remaining silver beet.
2. Heat oil in the frying pan over medium heat. Add onion and garlic, and cook, stirring, for 5 minutes or until soft.
3. Use your hands to squeeze excess liquid from silver beet. Combine silver beet, onion mixture, green shallot, feta, dill, lemon rind and egg in a large bowl.
4. Place filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter. Top with another sheet and brush with butter. Top with another sheet, then fold the filo stack in half crossways. Repeat with remaining filo and half the remaining butter to form a second stack. Fold the filo stack in half crossways. Line the prepared dish with one of the filo stacks.
5. Spoon silver-beet mixture into the dish and smooth the surface. Top with remaining filo stack. Fold edges over and press down firmly to enclose filling. Use a small sharp knife to score the top of the filo diagonally. Brush with remaining butter. Bake in preheated oven for 30 minutes or until golden. Remove from oven and set aside for 5 minutes. Cut into slices to serve.

Source
Australian Good Taste
Recipe by Michelle Southan