Instructions
Follow the steps and taste along the way.
Prepare the spinach and oven
Preheat the oven to 190 °C, with conventional top and bottom heat. Line the base of a 24 cm round pan with baking paper. Squeeze the thawed spinach firmly in batches; 600 g should yield approximately 350 g. Cut the leek into thin rounds.
Soften the leek
Heat 15 ml of olive oil in a pan. Add the leek and cook over medium heat for 6–8 minutes, stirring occasionally. It should soften and turn translucent, but not brown. Remove the pan from the heat and let the leek cool for 5 minutes.
Mix the filling
In a large bowl, mix the squeezed spinach, cooled leek, crumbled feta, eggs, dill, parsley, lemon zest, lemon juice, black pepper, nutmeg, and 1 g of salt. The filling should hold together, with no liquid pooling at the bottom of the bowl.
Layer the filo and filling
Set aside the remaining 45 ml of olive oil for brushing. Place about half of the filo sheets in the pan, slightly rotating each successive sheet and letting the edges hang over the pan; lightly brush each sheet with oil. Spread the filling over the pastry. Arrange the remaining sheets on top, brushing each with oil, then fold the overhanging edges inward. Sprinkle the top with sesame seeds.
Bake until crisp
Bake at 190 °C for 35–40 minutes, until the top is evenly golden and crisp. Let the pie rest in the pan for 10 minutes before cutting so the filling can set. Serve warm.
