Spanakopita is a very popular Greek spinach pie, which can take many shapes and forms. It may be made into large rolls, served one per person, or smaller rolls, or as a regular flat pie.I decided to present it as an un-rolled roll, or simply put, as stuffed rods.
I adapted this recipe from Tess Mallos’ The Complete Middle Eastern Cookbook.
This is delicious eaten hot as it is eaten cold.
1 pk (400g) frozen spinach, thawed
1 cup chopped spring onions
1 pk (400g) feta cheese
1/2 tsp pepper
10 sheets fillo pastry
Lightly saute the spring onions until withered, put in a bowl.
Squeeze as much liquid as possible from the spinach, add to the bowl.
Crumble in the feta cheese, add the pepper, break in the eggs, and mix well.
Brush a pastry sheet with olive oil.
Fold in half lengthwise to form a long rectangle.
Place 1 to 2 tablespoons of the filling in the center, roll up into a rod shape.
Place in a baking dish.
Repeat for all the sheets remaining until the stuffing is used up, placing the rods snugly next to each other.
Brush well with olive oil.
Bake in a preheated 400°F for 25 to 30 minutes until golden brown.