Spinach Pie aka Spanakopita

Edit

Recipe's preparation

Filling

Add butter to mixing bowl and melt 3mins / 100C / speed 1.
Transfer into a bowl and set aside.

Place varoma into and weigh spinach into varoma. Remove varoma and rinse spinach under tap in the varoma. Place lid onto varoma and shake vigourously over sink to drain excess water.

Weigh 500g water into mixing bowl. Place lid into position and put varoma with spinach on top.
Cook spinach 12mins / varoma / speed 1.

Once cooked, remove varoma and place over sink to drain.
Using spautula, squeeze as much excess water from spinach as possible in the varoma.

Empty water from mixing bowl.

Add spinach, cheeses, eggs, olives, sundried tomatos and salami/chorizo to bowl and combine 20 secs / speed 4.

Putting the Pie Together

Pre-heat oven to 180C

Generously butter a 20-23cm pie dish.





Butter each sheet of filo with melted butter and place into pie dish, of setting them so they will evenly cover the base of the dish.





Once all 8 layers are in the pie dish, pour prepared spinach mixture over pastry.





Fold all the layers of pastry back into the middle and brush with remaining butter.

Place into oven and cook for 50-60mins until pastry is golden brown.

Remove from oven and allow to cool for 15 minutes before slicing and serving.

Alternatively, cover and place into fridge until ready to cook. It will be fine in the fridge for around 24hours if you'd like to make ahead and cook before serving.