Spanakopitta with eggs

I love spanakopitta it has to be one of my favourite meals. I have adapted a recipe from The Vegetarian Mother’s cookbook which I bought when I was pregnant. Basically this is now a spinach and egg pie. So yummy. This freezes really well though normally there isn’t enough left over!
2 tsp olive oil
4 spring onions (or if you have onions in the garden just use the stems)
2 cloves of garlic
450g spinach
6 – 12 eggs  (depends on the size of your dish)
1 tsp dill
1 tsp paprika 
10 basil leaves
10 oregano leaves
1 tsp thyme
200g feta
pepper to taste
filo/ flakey pastry (enough to cover top and bottom of your chosen dish – I normally use about 3 sheets)
optional a handful of pinenuts

Preheat the oven 190C.
Chop and steam the spinach and onions. I have a steamer basket which I put in a large pot with some boiling water at the bottom. I add some of the chopped spinach/onions to the steamer, put the lid on and let it steam for about 5 minutes then add the spinach/onions to a colander to drain. Repeat. 
In a large bowl beat 2 eggs, garlic and the herbs.  Mix in the feta and spinach/ onions. Season with pepper. Add pinenuts.
Grease the bottom and sides of a 25cm round dish. Place a sheet of pastry in the bottom of the dish so that the pastry also goes up the sides of the dish. Brush with oil.
Place another sheet of pastry on the other side of the dish also with the sides of the dish covered with pastry. Brush with oil.
Spread the spinach filling in the pastry lined dish.
Make wells in the filling with the back of a spoon. Gently crack one egg into each well. How many eggs you use will depend on the size of your pie.       
Place a sheet of pastry over the top of the pie. Brush with oil then fold over the bottom pastry. Make a few knife stabs to help release heat from the pie. 
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