Sufra Dayma: Spanakopita -- Traditional Greek Spinach Pie By Moushira Abdel-Malek Serves 10 Ingredients: 16 sheets filo pastry 1 brown onion (finely chopped) 1-2 large garlic cloves (crushed) 500 gms spinach leaves (washed, drained-dry) 4 green onions (thinly sliced) 300 gms fresh ricotta cheese 150 gms feta cheese (crumbled) 3 eggs (lightly beaten with a pinch of black pepper) _ cup mixture of dill and coriander leaves (chopped) Olive oil Salt + pepper Method: Place a baking tray into oven. Preheat oven and tray to 200 degrees. Grease a three cm deep, 22 cm flan pan. Heat a tablespoonful of oil in a frying pan. Cook onion and garlic over medium heat, stirring, for four minutes. Add spinach and stir until dried of moist. Remove from heat. Add green onions, ricotta, feta, eggs, dill and coriander. Season and mix well. Brush or spray one sheet of pastry with oil. Top with a second sheet. Brush or spray with oil. Repeat with three more layers. Place pastry stack into flan pan, allowing pastry to hang over edges. Layer four more sheets of pastry with oil. Place pastry at an angle to original stack, so base and sides are covered. Spoon over spinach mixture. Place one sheet of pastry over filling. Brush or spray with oil. Repeat with remaining pastry. Trim excess. Roll base and top layers together. Place onto hot tray. Bake for 25 minutes or until slightly goldened. Stand for ten minutes then serve. N.B.: 1) Filo pastry can dry out quickly, so cover any sheets you are waiting to use with a clean damp tea towel. 2) Preheating the baking tray before cooking helps pastry become crisp and golden.
