Cheesy Spinach Squares

Spanakopita, the Greek spinach pie, can be cut into small diamonds or squares and served as an appetizer

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Cheesy Spinach Squares

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    4 tbsp olive oil 4 large eggs
    1 onion, peeled and chopped 8 oz (225 g) feta cheese, finely crumbled
    8 scallions, white and green parts, chopped freshly ground black pepper
    2 lb (900 g) spinach, rinsed and shredded, but nor dried 10 tbsp butter, melted
    3 tbsp chopped dill 14 sheets thawed frozen filo dough
    3 tbsp chopped parsley


    Prep: 35 min Total: 45 min
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    • 1

      Heat the olive oil in a large saucepan over medium heat. Add the onion and scallions and cook, stirring occasionally, about 5 minutes, until softened.

    • 2

      Stir in the spinach, and cover. Cook, stirring occasionally, about 8 minutes, or until wilted. Stir in the dill and parsley, and increase the heat to medium-high. Cook, uncovered, stirring frequently, for about 15 minutes, until the liquid evaporates and the mixture starts to stick to the bottom of the saucepan. Transfer to a colander lined with paper towels, and let cool.

    • 3

      Beat the eggs in a large bowl. Add the spinach and feta cheese and season with plenty of pepper.

    • 4

      Preheat the oven to 325°F (170°C). Generously brush the pan with some melted butter. Line the pan with a sheet of filo dough, carefully pressing it into the sides and corners of the pan. Repeat with 6 more filo sheets.

    • 5

      Spread the spinach mixture into the pan. Repeat layering and buttering the remaining 7 filo sheets. Using kitchen scissors, trim away excess dough, and tuck the filo edges into the pan. Brush the top with any remaining butter. Bake for 1 hour, or until the pastry is crisp and golden brown all over.

    • 6

      Cut into squares and serve hot or warm.

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