Spanakopitta

1. 1

   Wash the spinach and cut off any hard stems, then drain.

2. 2

   Put the leaves in a pan and cook with the lid on and no extra water for a few minutes only, until they crumple into a soft mass.

3. 3

   (They steam in the water that clings to them.)

4. 4

   Drain and press out the excess liquid, which could make the pastry soggy.

5. 5

   Return to the pan and dry it out further, stirring, over high heat.

6. 6

   Mash the cheeses together with a fork.

7. 7

   Add the eggs, spinach, dill, nutmeg, salt if necessary (take into account the saltiness of the cheese), and pepper.

8. 8

   Follow the instructions for Making a Large Layered Greek-Style Fillo Pie above (page 130).

9. 9

   Serve hot.

No additional tips available.