Classic Spinach Pie/Spanakopita

"Why trifle with a classic?” the author asks in the headnotes to this recipe and after making this pie, I would agree. This is a fresh and light tasting version of spanakopita; you can identify the flavours of the individual ingredients of spinach, feta, scallions and dill and I think the lightness comes from using olive oil instead of butter on the filo.

The filling is easy to put together with minimal cooking. This is the first recipe where I’ve been instructed to chop the spinach before cooking it, rather than after it’s been cooked and squeezed dry of excess water. It took a little longer to prep the vegetable but the spinach seemed less mushy and easier to mix into the other ingredients.

I’ve worked with store-bought filo many times but reading the "Filo Finesse” section was still a revelation….the detailed instructions would give anyone the confidence to tackle this product. I chose not to trim the sheets, tucking the edges in as best I could, but next time I’ll follow the instructions as there was quite a bit of pastry, especially in the corners, that led to some very dry, flavourless bites. I used 6 sheets each for the top and bottom.

I would agree that it would serve 12 as an appetizer and, depending on the sides, 4-6 as a main.

I've made spanakopita many times over the years, usually using a combination of leek, red onion, scallion and spinach, along with the herbs and egg and cheese. I was afraid this might be a little dull, a little bitter. Nope--it's great! I loved the very fresh tasting spinach, enhanced but not overcome by the feta and scallion. I halved the recipe (using 2 eggs), used as little oil as possible for the dough. I loved the chopping of the spinach prior to wilting and the use of just one pan for the prep. Easy prep and great results.