Spanakotiropita (spinach And Cheese Pie)

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• 1 kg spinach
• 3 -4 tablespoons chopped fresh fennel
• 1 large onion, finely sliced
• 300 gr. feta cheese
• 3 eggs, slightly beaten
• 500 gr. fyllo pastry dough (the fyllo pastry is widely available ready-made)
• 4 tablespoons olive oil
• salt and pepper
• 110 gr. melted butter
• 5 tablespoons finely chopped parsley

Recipe

• 1 clean and rinse the spinach, drain well, squeezing it gently by hand.
• 2 sautee the onion in the olive oil.
• 3 shred the spinach roughly and add it to the onion.
• 4 stir over medium heat to get it all coated in the olive oil. do not add any water. cover and cook gently for 5-6 minutes.
• 5 add salt, pepper, parsley and fennel and keep aside to cool down a little.
• 6 crumble the feta cheese into the beaten eggs.
• 7 if the spinach mixture when cooled has produced a lot of liquid, drain it.
• 8 before adding to the cheese and egg mixture.season and mix well.
• 9 do not add any more salt as feta is quite salty.
• 10 unfold the roll of pastry onto a flat surface, place the container (it should be a metal oven dish with approximate size 39x28x8 cm) you are going.
• 11 to use on top of this and measure it roughly.
• 12 keep in mind that fyllo shrinks once cooked so be generous with cutting away with a knife the leftover strip, if there is one.
• 13 oil the base and the side of the container with melted butter.
• 14 coat the uppermost sheet of pastry and spread it carefully on the bottom of.
• 15 the container trying to avoid creasing. oil the next sheet of pastry and spread it on the top of the previous.
• 16 place in the same fashion 8 layers fyllo on the bottom of the container and spread on the filling. cover the filling with 8 layers of oiled fyllo without pressing it down.
• 17 oil the top layer well and cut only the top layers into diamond or square.
• 18 shapes with a small sharp knife.
• 19 be careful not to cut the bottom layers of pastry.
• 20 cook in a preheated oven at 190 grades c for 40 minutes until the pastry.
• 21 puffs up and the top becomes golden and crisp.
• 22 when cooked, let it stand for 10 minutes and then cut the pre-shaped pieces.
• 23 all the way down to the bottom of the tin, take them out and place them on.
• 24 a flat platter.