Spanakopita: Hearty Greek pie that is easy and quick to make
RBC-Ukraine collage
The Greek spinach pie, Spanakopita, is made with delicate filo dough. The filling of this pie is slightly salty and creates an incredible taste when combined with the crispy pastry. You can have this pie for breakfast or dinner, and it even works for those following a diet, according to World of Tips.
Ingredients
- Filo dough - 200 g
- Fresh spinach - 3 bunches
- Red onion - 1 piece
- Feta cheese - 200 g
- Eggs - 2 pieces
- Olive oil - 4 tablespoons
- Salt, ground black pepper - to taste
Directions
Peel and finely chop the red onion, then toss it into a heated pan greased with olive oil. Sauté the onion over medium heat until soft and translucent.
Wash the fresh spinach, slice thinly, and add to the onion in the pan. Sauté for 2 minutes, stirring constantly. The spinach should darken slightly and reduce in size. Let it cool a little.
Remove the Feta cheese from brine, crumble with a fork, add ground pepper, beat in the eggs. Mix everything until smooth using a fork or whisk.
Grease a baking dish with oil. Place one sheet of pastry on each side so that the edges hang over the dish. Grease the pastry with oil. Place two more pastry sheets inside and grease them with oil.
Place the filling into the pastry and spread it evenly with a spoon. Fold the pastry edges over the filling, completely covering it. Grease the top of the pastry with oil as well.
Preheat the oven to 180 degrees Celsius, place the pie inside, and bake for 30-35 minutes until done. Let it cool slightly and cut into serving pieces.
