Spanakopitta

Ingredients
1kg fresh spinach
4 spring onions
300g feta cheese
2 large eggs
30ml fresh parsley
3 tbsp sultanas (optional)
8 filo pastry sheets (30 x 18cm)
Olive oil
Freshly ground pepper

Method
1.  Preheat oven to 190°C - break off any thick stalks from the spinach and blanch in a small amount of boiling water for 1-2 minutes until just wilted.  Drain and refresh under cold water - drain again, squeeze dry and chop roughly.
2.  Combine spinach with chopped spring onions and crumbled feta cheese, then pour in the eggs - mix in the herbs and sultanas (if using) - season with pepper.
3.  Brush a filo sheet with oil and fit it into a 23cm pie dish, allowing it to hang over the edges - top with 3-4 more sheets at different angles, brushing each one with oil.
4.  Spoon in the filling - then top with all but one of the remaining filo sheets, brushing each with oil - fold in the overhanging filo from the bottom, and brush the final sheet of filo with oil and scrunch it over the top of the pie.
5.  Brush the pie with oil, and sprinkle with a little water to stop the edges of the filo from curling.
6.  Bake for about 40 minutes until golden and crisp - coll for 15 minutes before serving.

Status
Not tried yet.