SPANAKOPITA PIE

Serves: 4-6

2 tbsp (30 mL) olive oil, plus more for brushing

1 bunch (about 4 oz/115 g) scallions, white and green parts, thinly sliced

8 to 10 cups (2 to 2.5 L) baby spinach

1/2 tsp (2.5 mL) kosher salt

8 oz (225 g) phyllo dough, about half a box, defrosted

1 bunch fresh dill or parsley leaves and tender stems, chopped

1/2 cup (125 mL) plain bread crumbs

5 oz (140 g) feta, crumbled 1/8 tsp (0.5 mL) finely ground black pepper

3 large eggs, whisked well

1. In a large skillet over medium-high heat, heat 2 tbsp

(30 mL) of olive oil until shimmering.

2. Add the scallions and cook, stirring occasionally, until they start to brown, about 1 minute.

3. Add the spinach and salt and cook until the spinach wilts, releases its liquid and dries out, about 5 minutes. Scrape the spinach into a large bowl and let it cool while you prepare the crust.

4. Position a rack in the middle of the oven and preheat to 400 F (200 C). Brush a 9-inch (23-cm) pie plate with olive oil.

5. Unravel the phyllo dough onto a clean, dry work surface. Working quickly, gently brush the top sheet of phyllo with some of the oil. There's no need to oil every spot; the oil will spread as you work.

6. Pick up the first 3-4 sheets of phyllo in a stack and lay them, oil side up, in the pan, allowing one narrow end to cover the bottom of the pan and the other end to climb up the side of the pie plate and hang over the edge.

7. Repeat, brushing the top of the remaining stack of phyllo sheets, and placing the next 3-4 sheets into the pan, oil side up.

8. Continue oiling and fitting the oiled phyllo into the pie plate, rotating the pan so that the bottom is covered and a roughly even amount of phyllo is hanging over the circumference of the pie plate.

9. This will not look perfect; if the phyllo tears, patch it and keep going. Once the pie plate is lined, lightly oil its surface and then set aside.

10. Add the dill or parsley, bread crumbs, feta and black pepper to the cooled spinach, stirring to combine. Then add the eggs, mixing well to combine.

11. Pour the filling into the phyllo-lined pie plate and, using your fingers, crinkle the phyllo overhang partially over the top of the pie, leaving a 5- to 6-inch (13-15-cm) diameter in the centre exposed.

12. The more crinkled the top is, the nicer it will look once baked, so don't worry about making this look neat.

13. Bake for 25-35 minutes or until the filling is set and the phyllo is deep brown in places, like the colour of an almond skin. Serve hot or at room temperature.