Ingredients
Spinach and Feta Filling:
- 450g chopped spinach, thoroughly drained
- 2 bunches flat-leaf parsley, stems removed and finely chopped
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 30 ml extra virgin olive oil
- 4 large eggs
- 1 sachet Freja Instant Chicken Bone Broth
- 350 g good-quality feta cheese, crumbled
- A handful of fresh dill, chopped
- A handful of fresh parsley, chopped
- Freshly ground black pepper, to taste
Pastry:
- 400g Filo pastry
- 24 ml extra virgin olive oil, plus extra if needed
Method
- Preheat your oven to 160 °C.
- Ensure the spinach is thoroughly drained - squeeze out all excess moisture by hand then roughly chop.
- In a large bowl, combine the spinach with parsley, onion, garlic, olive oil, eggs, feta, instant bone broth, dill, and black pepper. Mix until evenly incorporated.
- Unroll the filo sheets and keep them covered with slightly damp kitchen towels to prevent drying.
- Lightly brush a 24 × 33 cm (9½ × 13 in) baking dish (or suitable dish) with olive oil.
- Begin assembling the spanakopita: Lay two filo sheets in the dish, letting the edges hang over the sides, and brush them lightly with olive oil. Repeat with two more sheets, brushing each layer with oil. Continue layering until about two-thirds of the filo is used.
- Spread the spinach and feta filling evenly over the filo base. Cover with two more phyllo sheets and brush with olive oil.
- Keep layering the remaining filo sheets, two at a time, brushing each layer with oil. Brush the top layer generously with olive oil and lightly sprinkle with a few drops of water.
- Fold the overhanging edges inward and brush them with oil. Partially score the top into squares, or leave it uncut until after baking.
- Bake in the preheated oven for around 60 minutes, or until the phyllo is golden and crisp. Let it cool slightly, then slice and serve!
