Spanakopita

1. 1

   In a heavy-bottomed pot, heat up some oil and saute together the onion and garlic until softened.

2. 2

   Add the spinach with whatever water is still on their leaves after washing them. Cover and simmer on low heat for a few minutes until wilted.

3. 3

   Let this mixture cool and then stir in the parsley, feta, and eggs. Salt and pepper to taste.

4. 4

   Preheat the oven to 200 degrees Celsius.

5. 5

   Choose a baking tray slightly smaller than the phyllo sheets and baste with olive oil.

6. 6

   Moisten 2 kitchen towels and lay the phyllo pastry between them.

7. 7

   Lay a phyllo sheet in the baking tray, basting it with oil and letting the sides hang over the edges. Repeat with 2 more phyllo sheets, basting each one.

8. 8

   Fill with the sauteed mixture you made earlier.

9. 9

   Cover with another 3 layers of phyllo, basting with oil each sheet.

10. 10

    Roll down the edges of the phyllo dough.

11. 11

    Baste the top of the dish and sprinkle on the sesame seeds.

12. 12

    With the tip of a knife, trace the portions so that when you later cut the baked pastry it does not break.

13. 13

    Bake 25 minutes or until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.