I’m not quite ready to surrender to the fact my holiday for this year is over. Having spent a week in Kefalonia (or Cephalonia, or is it Keffalinia) I am continuing with the Greek themed food. Kefalonia is a beautiful island: Stunning scenery, crystal clear water, hot sunshine and some great food. Somewhat surprisingly none of the bakers sold flat, pitta style bread and none of the restaurants had hummus on the menu. They did however have spinach pie and cheese pie (made from “yellow cheese” they told me).
This made a pie big enough to feed 6-8 people
3 tablespoons olive oil
2 onions – finely sliced into quarter rings
about 650g spinach (raw weight)
4 cloves garlic – finely chopped
1 tablespoon za’atar
1 block (200g) halloumi cheese – grated
8-10 sheets filo pastry
lots of butter
a sprinkling of sesame seeds
Heat the oil in a large pan then add the onion and fry gently for 15 minutes stirring occasionally until starting to brown. While this is cooking, wash the spinach then place in a large pan, lid on and heat until wilted. Drain in a sieve then squeeze as much liquid as you can from the spinach. Chop well.
Ass the garlic to the onions and fry for a further 5 minutes before adding the spinach. Turn the heat up and stir fry the onion, garlic and spinach until quite dry. Remove from heat and allow to cool.
Once cool add the egg, za’atar and grated halloumi. Season with salt and freshly ground black pepper and mix well.
Take a large round dish then melt the butter and brush it over the base and sides of the dish. Take 4-5 sheets of filo pastry and brush with more melted butter, then layer over the base and up the sides of the dish. Spoon in the spinach filling, fold in the overhanging filo, then butter the remaining filo sheets and cover the base. Turn the whole thing out onto a baking sheet, dusted with semolina or polenta.
Heat the oven to 200C. Before placeing the pie in the oven, cut into 8 slices. If you don’t do this now, slicing it will be tricky once the pastry has crisped. Bake for about 25 minutes until golden and crispy, allow to cool a little before serving.