Even a novice in the kitchen can make this very easy spanakopita. Try it, and thank us for it!
Materials for four servings:
Four tsp. extra virgin olive oil + extra
1 kilo of spinach
Three fresh onions
One leek
One clove of garlic
350 gr. slice
One bunch of dill
One pinch of salt
½ cup trachana
One pack of filo pastry
1 tsp. of sesame soup for sprinkling
salt, black pepper
Procedure
Step 1
Heat the olive oil in a saucepan and sauté the onion, spring onion, leek and garlic. Then add the spinach, let it sauté well, reduce volume, and release its juices—season with salt and pepper. You want the fluids to release and evaporate completely.
Step 2
Finally, add the trachana to the filling. In addition to its flavour, it absorbs the juices that the vegetables produce. Add the grated feta.
Step 3
In a pan, crumple half the pack of filo as if crumpling a paper and place them on an oiled pan. Sprinkle them with olive oil. Put the filling in the dough, add the rest of the crumpled filo, pour in extra olive oil, sprinkle with sesame seeds and bake at 180°C with the fan for about 40'-50'.
Giorgos Dimitrakopoulos is a columnist for Cantina. Translated by Paul Antonopoulos.
READ MORE: Greek peas with asparagus and artichokes.