Greek-Inspired Spinach Pie

Instructions

1.Preheat the oven to 180 degrees Celsius.
2.Start preparing your frozen spinach by heating a pan over medium high heat, adding the spinach and cooking until the water from the spinach evaporates. Stir occasionally. Set aside and leave it to cool down a bit. Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand. You can also use a potato ricer to squeeze the excess water from the spinach (in small batches).
3.In a small pan, roast the pine nuts over medium heat. Shake the pan from time to time or use a spoon and stir. You know they are ready when they turn into a darker brown colour. Set aside.
4.Use the same pan with 2 – 3 tablespoons of olive oil and sauté the baby leeks (finely sliced) and the garlic (smashed using a garlic press). This should take 3 – 5 minutes. When ready, set aside.
5.In a bowl, add the spinach, the sautéed baby leeks and garlic, roasted pine nuts, 2 eggs, chopped dill and parsley, lemon zest, nutmeg and season with salt and pepper according to your taste.
6.Take your filo pastry out of the packaging and place it under two slightly damped towels – this will keep your dough moist and manageable.
7.Next – prepare your tray. Using a brush (or your hands) grease the base of the dish with extra-virgin olive oil. Start placing the filo pastry one by one, greasing each layer with extra-virgin olive oil. 3 layers for the bottom will suffice.
8.Add the filling and distribute evenly in a single layer.
9.Repeat the same layering operation on the top and gently fold the edges.
10. Using a sharp knife cut all the way through the pie and divide into smaller portions. This is an important step to take before placing your pie in the oven, because the filo pastry will be very crispy and flaky once baked.
11. Bake for 30 – 40 min or until golden and indulgent.
12. Leave it rest for 10 minutes then serve.