It seems that even more often I get to make Greek food lately. It is perhaps because of the love you show for my country’s food that makes me want to cook Greek. Anyway, I am cooking Greek food the way my family makes it, the way we eat it here. I am sure you will find many variations on the net. All of them are nice. This spinach pie is how we make it. You can use phyllo, or you can make your own phyllo, or as in my case, use a thicker kind of phyllo which is called traditional. It is thicker than the normal phyllo and it resembles the hand made. I am not really sure if you can find it where you live, but regular phyllo is ok.

Also, this is a spinach pie with cheese. During our Lents we make the same pie without the cheese and we call it “Spanakopita Nistisimi”. We have three major Lents during the year; one before Christmas, one before Easter and one before 15th of August in which we commemorate the death of Mary mother of Christ. This info just to get to know us better.

My mother opens her own phyllo, but unfortunately I do not have the time to do so. I compromise with the store bought. That’s life, I am afraid, full of compromises.

Having said all that let’s get to the kitchen fast.

Preheat oven to 200°C.

Oil with olive oil a pan 32cmX41cm.

In a skillet put couple of tbsp of olive oil and in medium-high heat sauté the two types of onion. Add the spinach. If you use frozen just let it thaw and add it. If you use fresh, wash it and add it to the skillet. Sauté until the spinach reduces its volume and then add the dill sauté for couple of minutes more. Remove the skillet from fire and add carefully the egg so as not to be baked. Add the feta, the cracked wheat, salt and pepper. Mix until everything is incorporated.

Now take the oiled pan. Put one phyllo sheet, oil it. Put above it second sheet oil it as well. Do that for four sheets. In the last one you do not oil since you will add the filling. After you have laid 4 sheets spread evenly the filling. Above it place the remaining phyllo sheets just like you did before.

Take one egg, whisk slightly and with a brush spread it evenly on top of the last phyllo sheet. In this way the sheet will become shiny.

Put in the oven for about 40 minutes or until golden on top.

Just a note: You can add leeks as well. I didn’t have this time. But you chop them and sauté them with the onions.