Grub and Grubs

Spanakopita

  • 1 pack of ready made filo pastry
  • 50g of melted butter
  • 1 block of feta cheese
  • 500g fresh or thawed out frozen spinach
  • 2 large eggs
  • Bit of salt
  • Bit of pepper
  • Jar of sundried tomatoes (optional)
  • 100g pine nuts
  • Some thyme
  • Some rosemary
  1. Preheat your oven to 180c
  2. Put the spinach in a seive over the sink and squeeze most of the moisture out with the back of a spoon
  3. Crumble the feta into a large bowl and add the spinach, herbs, pine nuts, salt, pepper and sundried tomatoes (if using)
  4. Beat the eggs together in a small bowl and add 3 quarters to the large bowl and mix well
  5. Cut a sheet of baking paper large enough to hold a sheet of the filo pastry, place one filo sheet on top and using a brush, completely cover with a thin layer of butter
  6. Add another filo sheet and repeat until you have run out of butter
  7. Pour the filling mix on top of the pastry and smooth out to a depth of at least 2cms and gather the the sides in. You can make it round, square or rectangular, close it over or leave it open
  8. Brush the pastry with the remaining egg, lift the baking paper and pie and place it on a tray in the oven
  9. Bake for 20 minutes until nicely golden