Spanakopita

Method

1. 01

   Step 1: Prepare the spinach

   Rinse fresh spinach and wilt it in batches in a large pot for 2–3 minutes, using just the water clinging to the leaves. Cool, then squeeze it by the handful until no more liquid runs out; you should end up with about 350–400 g of dense green mass. Chop finely. If using frozen, thaw and squeeze it the same way.

2. 02

   Step 2: Mix the filling

   Soften the spring onions in 1 tablespoon of the oil for 3 minutes. Combine with the spinach, feta, dill, parsley, eggs, nutmeg and pepper. It rarely needs salt because feta is salty, but taste and decide.

3. 03

   Step 3: Get set up

   Heat the oven to 180 °C (350 °F) and oil a 23 × 33 cm baking dish. Unroll the filo and keep it under a damp towel; exposed sheets dry out and crack within minutes.

4. 04

   Step 4: Layer the base

   Lay a filo sheet in the dish with the edges hanging over the sides and brush it with oil. Repeat with half the sheets, oiling each one.

5. 05

   Step 5: Add the filling

   Spread the filling evenly and fold the overhanging edges of the bottom sheets back over it.

6. 06

   Step 6: Layer the top

   Add the remaining sheets one by one, oiling each and tucking the edges down into the dish. Be generous with the oil on the very top sheet.

7. 07

   Step 7: Score the top

   With a sharp knife, cut through the top layers only into 8–12 portions, without reaching the filling. Flick a few drops of water over the surface to stop the filo from curling.

8. 08

   Step 8: Bake and rest

   Bake for 45–50 minutes, until deep golden and crisp. Let the spanakopita settle for 15 minutes, then cut along the scored lines.