Every Greek cook has their own twist on this most popular of Greek dishes – yet I’m told the secret ingredient is always dill. My tip is also to be generous with the feta for a bold, tangy flavour.

Traditional Greek Spanakopita

Ingredients – Serves 6
1 bunch spinch or silverbeat
300g Feta cheese, crumbled
10 spring onions, finely chopped including the green bits
2 garlic cloves, finely chopped
1 bunch of dill
40g finely grated hard chees (e.g. kefalograviera or parmesan)
3 large eggs
1 tbsp olive oil
Freshly ground black pepper
375g filo pastry (unfrozen)
125g butter, melted

Method
Preheat oven to 180C. Heat oil in a saucepan over medium heat; add spring and garlic, sauté until onion is tender. Transfer to a bowl.

Meanwhile chop the spinach, discarding the stalky ends. Wash thoroughly, then blanch in hot water. Drain well, squeezing excess moisture from the spinach and then finely chop the spinach. Add to onion mixture.

Add dill, cheese and pepper. Pour the eggs over and give a stir to combine the mixture well.

Lightly oil a baking dish (20cm x 30cm x 5cm). Lay the filo on a work surface. Line the dish with a sheet of filo pastry and brush it with melted butter. Top with another sheet of filo brushed with butter and continue until around 8-10 sheets have been laid.

Tip spinach mix into the filo base and spread out evenly. Layer with another 8-10 sheets of filo pastry, which have been brushed with butter. Ensure the last sheet is well buttered. Trim off any overhanging pastry and tuck into the sides of the dish.

Bake in over for 40 – 50 minutes or until evenly browned. Gently shake the baking dish. Cool on a rack for at least 15 minutes to let the flavours come through properly. Cut into serving pieces and serve either just warm or at room temperature. The kids will love this and so will the adults.

καλή όρεξη!