Spanakopita

Ingredients for 1 servings:

• 900 g leaf spinach, frozen, thawed
• ½ bunch of spring onions
• 1 bunch of parsley
• 3 sprigs of dill
• 3 sprigs of mint
• 300 g sheep’s cheese
• 4 tbsp pine nuts
• 3 m.-sized eggs
• 300 g yogurt
• 1 tbsp paprika powder, sweet
• n. B. Salt
• n. B. Pfeffer
• 5 sheets of dough (filo dough) approx. 40×60 cm
• possibly oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Greek classic, filo pastry pie filled with a spinach and feta cheese mixture

Preheat the oven to 200°C (180°C fan-assisted). Defrost the spinach for about 4 hours and squeeze out any excess moisture (microwave ovens are quicker). Trim, wash, and slice the spring onions. Wash the herbs, shake them dry, and chop them. Finely crumble the cheese. Mix everything with the pine nuts, eggs, and yogurt, and season with paprika, salt, and pepper. Place the pastry sheets (brushed with a little oil if desired) on top of each other in a 26cm springform pan, leaving a little overhang at the sides. Spoon the filling over the spinach and fold the pastry over the top. Bake the pie on the bottom rack of the oven for about 40-50 minutes until golden brown.