Spinach & herb mixture:
2 bunches of spinach
1 bunch of fresh dill
2/3 cup of altis Oil
1/3 cup of water
1 large onion
6 spring onions
For the pita:
Spinach and Herb mixture (above) at room temperature
500g DODONI feta cheese
2 teaspoons ground pepper
4 teaspoons of ARGOLIS Oil
1 pack filo sheet
Clean spinach and let drain in colander for approx. 2 hrs.
Over heat, sauté the onions, along with chopped up spring onions. Add spinach. Simmer for 15 min and sprinkle salt and pepper. Beat up 3 eggs and include crumbed DODONI feta. Pour into Spinach mixture (once cooled)
Preheat oven to 175°C.
Unroll the filo and count the sheets. Oil a pan measuring the same or slightly less than the filo sheets with 2 tablespoons of oil using a pastry brush. Lay half the filo in the pan, and fold in any overlap toward the center to fit the dough into the pan.
Brush the top of the filo lightly, with 2 teaspoons of argolis olive oil, covering it from side to side.
Pour the spinach mixture into the pan and use a fork to spread it out evenly over the dough. Lay the other half of the filo sheets on top of the spinach, and fold in the overlap so the sheets fit in the pan.
TIP! To make a smooth top that hides the folds of the dough, keep one sheet out of the top layer, and place it on top of the other sheets. Trim the edges to fit the pan. With a sharp knife, cut into pieces, cutting all the way through to the bottom.
Bake at 170°C for 30-40 min or until golden brown.
Cut in triangles and serve.
Please enjoy our Spanakopita Recipe !