I have certainly saved the best for last! I just love this dish…!!! Traditionally this is made with filo pastry but I much prefer shortcrust for my spinach and feta pie. Buttery pastry, creamy feta, fresh spinach, spring onion, dill and my secret ingredient that transform this to something extraordinary!
Ingredients (for allergens please see letters in bold)
Shortcrust pastry (dairy, gluten), spinach, feta (dairy), spring onion, dill, onion, salt, pepper
Remove lid, place Spanakopita on an oven tray and place in the middle oven shelf. Cook at 170°C/338°F/Gas Mark 4 for 40 minutes or until piping hot
Arrives chilled. Keep in a fridge below 5°C or freeze. It's at its very best when cooked from fresh. Enjoy within 3-4 days of delivery. If frozen, defrost fully before cooking.