Puff pastry spanakopita
By Pete Houston
Serves: 2 – 4
Time: 75 minutes
Not particulary authentic, but super easy and very tasty.
Ingredients
- 320g fresh pre-rolled puff pastry
- 2 eggs, beaten
- 210g frozen spinach, defrosted
- 150g feta cheese
- 3 spring onions, finely diced
- 1 garlic clove, crushed
- 1 tbsp olive oil plus a little extra for greasing
- 1 tsp dried dill
- 5 tbsp fresh parsley, sliced
- ½ tsp black pepper
Method
Pre-heat the oven to 160°C Fan. Squeeze as much water as possible out of the spinach then place in a mixing bowl with the spring onions, garlic, olive oil, pepper, dill and parsley. Crumble in the feta and then stir in the eggs (reserving a little to brush on the pastry). Mix well.
Time: 5 minutes.
Use a small dash of olive oil to grease an enamel pie dish. Gently unroll the puff pastry and use about two thirds of it to line the dish. Carefully roll it out a bit more if your dish is too big. Spoon in the filling ensuring it is evenly distributed. Cover with the remaining pastry, seal the edges and brush the top with the reserved egg. There is no need for an air hole.
Time: 10 minutes.
Pop the pie into the pre-heated oven and cook for an hour, turning half way.
Time: 60 minutes.
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