A spanakopita is a traditional greek spinach & feta pie using filo pastry. As with most good traditional recipes there are lots of versions of this scrumptious pie.
This recipe is from a talented chef Georgina Hayden. In her book Taverna she revisits recipes and stories from her Cypriot kitchen including her ‘yiayia’ Martha’s very, very good spanakopita. I love the fragrant taste the dill adds to the dish.
I love the ‘no fuss’ approach of salting the greens before hand to extract the moisture rather than cooking them. This removes the water, which can make your pie soggy, but keeps the flavour.
Getting ahead: We reheated the rest of the leftover pie the following day (20min on 180c) with beautiful and crispy results.
Seasonal swaps: You can use any soft leaves here like chard and/or spinach. If you want to use kale, I would cook the kale separately until soft, squeezing out all the liquid and chop finely.