GREEK SPANAKOPITA PIE WITH GREEK SALAD
Serves 4
Ready in 55 minutes
Ingredients
Spanakopita
■ 1⁄2 red onion, finely diced
■ 3 garlic cloves, minced
■ 1 bunch spinach, roughly chopped
■ 1 drizzle of oil
■ 11⁄4 teaspoon lemon pepper
■ 13⁄4 teaspoon sweet paprika
■ 1 teaspoon oregano
■ 2 tablespoons chives dried
■ 1 teaspoon ground cumin
■ 200g feta cheese
■ 6 eggs, whisked
■ 1 teaspoon salt
■ 200g filo pastry
■ 3 tablespoons butter, melted
Salad
■ 1 telegraph cucumber, diced
■ 1 tomato, diced
■ 1 capsicum, diced
■ 1⁄2 red onion, thinly sliced
■ 70g black olives with herbs
■ 1 drizzle of olive oil
■ 1 tablespoon white wine vinegar
Method
Preheat oven to 200 degrees Celsius (180C fan bake). Grease a pie dish (about 25 x 25cm).
Prep and start spanakopita: Finely dice onion, mince garlic and roughly chop spinach. Set aside separately. Heat oil in a large fry-pan on medium-high heat. Cook onion and garlic for about 3 minutes, until softened. Add Greek spices and cook for 1 minute, until fragrant. Add spinach and cook for 1 minute, until spinach is wilted.
Finish preparing spanakopita: Transfer spinach mixture to a medium bowl and leave to cool slightly. Crumble feta and whisk eggs and add to bowl along with salt. Stir to combine and set aside.
Prep pie: Line baking dish with two sheets of filo, letting them cover the sides of the dish.
Generously brush with butter and top with two more sheets of filo. Repeat the process, until two-thirds of the filo is used. Evenly spread spinach and feta filling over filo.
Cook pie: Top pie with two more sheets of filo and brush with butter. Repeat, until remaining filo is used. Fold in any excess filo from the sides of the dish and brush with butter. Bake on bottom oven rack for about 35 minutes, or until cooked through and golden.
Prep salad: Dice cucumber, tomato, capsicum and thinly slice onion. Toss in a medium bowl with olives, olive oil and vinegar. Season to taste with salt and pepper.
To finish: Cut cooked spanakopita into squares.
Serve: Spanakopita with salad on the side.