Nafplion Spinach Pie (Spanakopita) Courtesy Of: Krinos Foods Nafplion Spinach Pie (Spanakopita) 8 480 g or 17 oz Filo pastry 250 g or 9 oz Mediterranean Kuzina Hard or Crumbled Feta Cheese 4 Eggs 125 mL or 1/2 cup Fresh dill 1 kg or 2.20 lbs Fresh spinach 5-6 Onions 15 mL or 3 tsp Sesame seeds 30 mL or 2 Tbsp Extra virgin olive oil To taste Salt and pepper Defrost the spinach or, if fresh, blanch it in boiling water and drain.
Preheat the oven to 200C.
Finely chop the dill and onions in a food processor.
Brush a medium non-stick baking dish with 2 teaspoons of olive oil.
Beat the eggs.
Use a fork to mash the feta cheese into small pieces and set aside.
Mix the feta cheese with eggs and season with salt and pepper to taste.
Set aside 4 sheets of fillo pastry.
Lay 3 sheets of fillo pastry in the baking dish and brush them with olive oil. Add 3 more sheets, brush again with olive oil and repeat until all the sheets have been used.
Combine the spinach, feta cheese, eggs, onions and dill and spread the mixture over the fillo pastry sheets.
Cover the mixture with the 4 sheets that had been set aside.
Fold the sheets and trim the edges.
Brush the surface with olive oil and sprinkle with sesame seeds.
Bake for 45 minutes or until the fillo sheets are golden-brown on both sides.
Serve with meat or fish.