Savoury pastry

Spanakopita

Crisp spanakopita with a dry filling of spinach, feta, scallions, dill, and eggs between oiled phyllo sheets.

What you’ll need

• phyllo pastry: 450 g
• spinach: 900 g
• feta: 350 g
• scallions: 150 g
• eggs: 3 pcs
• dill: 25 g
• olive oil: 100 ml
• black pepper: 2 g

How to make it

1. Remove tough stems from mature spinach. Wash the leaves, shake off excess water, and wilt in large batches for 2-3 minutes.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.