Spinach Pie with Homemade Filo Pastry Spanakopita Recipe

How to make it

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• Preparation of Filo pastry- 1st part
• Mix the flour with the salt and enough water to make the dough pliable but not moist.
• Knead the cough well and then divide it into 9 equal parts
• Make a ball from each of the parts.
• Leave the balls on a dish with flour for at least 1 hour, covered with cling film.
• In this time, you can prepare the filling
• Preparation of the Filling
• Clean the spinach and discard all the hard outer parts, leaving the leaves and the soft stems.
• Rinse it well under cold water.
• Clean the spring onions, spring herbs and anise.
• Cut them all into ½ cm pieces.
• Place in a deep pan and add just 1 level teaspoon of salt.
• Allow it to cook in its own juice for a few minutes – just to soften.
• Drain well.
• Crumble the feta cheese and add to the mixture.
• Add 3 tablespoons of olive oil.
• Set aside and allow to cool.
• Preparation of Filo pastry – 2nd part
• Flatten 3 of the balls so that they have a diameter of 20cm
• Place these one on top of the other, spreading melted margarine between each of the 3 layers. When you have done this, cover it with cling film and set it aside.
• Repeat this process, so that you have 3 filos with 3 layers each.
• Take the first one and, with a rolling pin flatten it out so that it has 60cm diameter.
• Spread butter over it.
• Spread 1/3 of the filling you have prepared evenly over the surface.
• Make a hole in the centre and fold the filo from the centre outwards so that you end up with a circular ‘tube’ with the filling in it.
• Cut this anywhere, so that you have a single long cylinder.
• Cut this into 7 equal parts.
• Take the parts and roll them each into coils (see photo).
• Place them in a shallow, buttered oven dish.
• Repeat the process with the other 2 filos.
• Spread margarine over all of them and bake them in a preheated moderate oven for 40 minutes or until they have a golden colour.