Spanakopita

Spanakopita

By
From
Mark Hix On Baking
Serves
4-6
Photographer
Jason Lowe

There are many variations of this classic Greek spinach-filled pie, with the casing varying from filo pastry to yeast-based crusts and the shape from the traditional square or rectangular pie to a snake-like shape like this.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 onions, peeled, halved and finely chopped
1/2 teaspoon ground cinnamon
500g spinach, trimmed and washed
2 large tomatoes, finely chopped
40g short-grain rice, cooked according to packet instructions
salt
freshly ground black pepper
4 sheets filo pastry
plain flour, for dusting
30g butter, melted

Method

  1. Heat the olive oil in a large saucepan, add the onions and cinnamon and cook gently for 2–3 minutes, until the onions are soft . Add the spinach, cover with a lid and cook for a few minutes, stirring occasionally, until wilted (you may need to add the spinach in batches). Transfer to a colander, drain and leave to cool. Mix the cooled spinach with the tomatoes and rice in a bowl and season to taste. Preheat the oven to 200°C.
  2. Lay a sheet of filo on a floured work surface and brush with a little melted butter. Lay another filo sheet on top and brush with more butter before repeat with the remaining sheets. Spoon the spinach mixture along the long edge of the filo and roll up into a sausage shape. Butter a large round cake tin or a large oven-proof frying pan. Carefully roll the pastry into a coil and place on the tin or in the pan. Brush with butter all over, transfer to the oven and bake for 25–30 minutes until the pastry is crisp. Serve hot or warm.
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