Ingredients
880g Spinach (washed)
x1 onion
x1 Leek
4 cloves of Garlic
220g Feta
440g Filo pastry
11/2 tbsp dill
1tbsp spearmint
1tbsp Parsley
2 eggs
1 tbsp cornflour
A lot of olive oil
Preparation
Prepare the vegetables as shown on the video
in a pot with a good amount of olive oil, turn on the stove, When hot add the vegetables and then the spinach slowly-slowly until it is sweated and looking the same. Check our video for details.
Transfer it to a bowl and let it cool down completely. You can use the fridge if you are in a hurry.
When the mixture is cold, in another bowl add the eggs and mix them well with a whisk. Add the cornflour and whisk further till there are no lamps.
Add the egg mix to the spinach mix and the herbs.
Warm up the oven at 170c fan.
Prepare a non stick tray and a bowl with olive oil and a brush. Brush the bottom, corners and sides very well. Start adding the filo leaves one by one, gently and 1/3 of the sheet should be hanging out. In between each layer, sprinkle with olive oil and then add another filo sheet on top. Reapeat the same process while going around the tray untill you have got 5 to 7 layers of filo. Check the video for details.
Add the mixture inside and spread it well to the corners.
Place one to two sheets of filo with olive oil sprinkled in between of them as always on top and placed in the middle and start closing the pie from the outside hanging sheets to the inside in an angle and rolling at the same time.
Lastly, wrinkle some sheets on top untill the tray is covered.
Brush with olive oil every single bit on top and we are ready.
Cut with a sharp knife into squares without touching the bottom of the tray.
Cook in the oven for about 1 hour but have a look as it varies between each oven. Mine was 40 minutes. You will know it is ready when you have got a deep Golden brown colour.
Let it cool very very well and then cut and serve. Enjoy!
Video: