A big, fat, delicious Greek pie
Traditional spanakopita, a Greek feta and spinach pie, is either baked in a large pan and cut into slices or folded into triangles, rectangles or spirals.
This version is less fussy and can be on the table in less time. It relies, in part, on a rustic, openface approach and bread crumbs, which help absorb the liquid from freshly cooked spinach and add a fluffy texture to the filling. If you'd prefer to use frozen spinach, make sure it's fully defrosted and very well drained — wring it in a clean kitchen towel to remove excess liquid.
This makes a nice brunch dish or main course.