This is a lovely open tart based on the classic Greek ‘spanakopita’ comprising feta cheese and spinach. It’s very easy to prepare, looks great and is a crowd pleaser.
1 clove garlic
20g salted butter
4-5 sheets of filo pastry
Bunch of spring onions
Tbsp olive oil
1 tsp nutmeg
Salt & pepper
1 tsp oregano (dried is best)
Pre-heat the oven to about 180⁰.
Firstly use a pastry brush and completely oil up your tart dish. You can use a tart or flan dish, mine broke recently so I instead used a 20cm deep baking sandwich tin (what you’d use for a Victoria Sandwich cake), which is perfectly sufficient.
Next place one layer of filo over the tin, pressing down so it moulds to the tin and scrunching over the sides so you get the lovely crunchy exterior. Brush with oil and repeat until there are 4-5 layers. And brush each layer with a little oil too.
Crush your garlic and chop the spring onions and add to a frying pan with the butter on a low heat and allow to soften.
Wash the spinach then dry off with a tea towel or kitchen roll and try and remove as much moisture as possible to avoid the dreaded soggy bottom. Once dry add to the pan and wilt down in the garlicy butter.
Pop the spinach into a bowl or jug and add the two eggs (beaten first), dice the feta and add to the mix. Add the grating of nutmeg and a good pinch of salt and black pepper plus teaspoon of dried oregano and mix well.
Pour into the tart base and allow to stand for ten minutes.
Place into the oven and bake for 25-30 minutes or until the top is golden brown and the cheese has begun to melt.
Allow to cool a little and serve – preferably with a simple salad.