A traditional Greek pastry, Spanakopita is made with filo, has a filling of spinach and feta cheese and is normally triangular in shape. Here’s a round version.
First you will need plenty of filo pastry. The bottom and sides should have at least 7 or 8 layers. Grease the bottom of your pie dish and as you lay the pastry sheets in, brush every second one with oil or, if you prefer, a mixture of oil and melted butter. For the filling, wash and dry a large bunch of English spinach. Chop into smaller pieces and cook with some garlic in a little olive oil until just wilted. Drain and set aside. Meanwhile, in a food processor, combine 700g (25 oz) of fresh ricotta cheese with 200g (7 oz) of feta cheese, 2 or 3 eggs, some rigani (oregano) or other herbs of your choice and plenty of freshly ground black pepper. Process, then mix with the cooked spinach, a finely chopped bunch of spring onions and some toasted pine nuts. Taste the filling for seasoning and adjust if necessary. Fill the prepared pastry then top with 7 or 8 crumpled sheets of filo pastry. The crumpling will allow more air around the pastry and make it crisper. Brush the top with oil (or oil and butter) and bake in a moderate oven until set and golden brown.
michelle picker cooks 