Spanakopita with Greek Salad

Ingredients

Quantities are for one portion.

• 50 gfeta cheese, crumbled
• 20 mlolive oil
• salt and pepper to taste
• 1onion, finely diced
• 1cucumber, sliced
• 100 gfilo pastry
• 1egg, beaten
• 10 gkalamata olives
• 1tomato, cut into wedges
• 150 gfresh spinach

Method

1. Preheat the oven. Heat a pan and sauté the diced onion until transparent. Add the spinach and cook until wilted. Drain any excess moisture.
2. In a bowl, mix the cooled spinach, crumbled feta, beaten egg, salt, and pepper.
3. Brush individual sheets of filo pastry softly with olive oil, layering them in a small baking dish.
4. Spread the spinach and feta filling evenly over the pastry layers.
5. Fold the overhanging filo pastry over the top of the filling to seal the pie. Brush the top with a little more oil.
6. Bake the pie until the pastry is exceedingly crisp and golden brown. Let it rest before slicing.
7. Toss the tomato wedges, sliced cucumber, and olives together to make a simple salad, serving it alongside the hot pie.