To prepare the filling, melt 30g of butter in a large non-stick frying pan, add the onions and sauté over a low-medium heat until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season with sea salt and black pepper.
Next, melt about 75g butter. Lightly brush some of the butter inside a non-stick square or rectangle baking pan, about 25cm. Put the first sheet of filo in the base and brush with butter, letting the excess hang over the sides. Add a further 2-3 sheets (depending on how thick your fillo is), buttering in-between, and arranging them in an ‘X’ over the top of the initial layer.
Tip in the filling and fold over the excess pastry to cover. Butter 2 further sheets of fillo to form the top, tucking in the edges.
Preheat your oven to 170C Fan/Gas 5. Brush the top of the spanakopita with butter, then with a sharp knife, cut the top into squares, or triangles. Bake in preheated oven for about 60 minutes until the fillo is crisp and golden.
Leave the spanakopita to cool down for 10-15 minutes before cutting and serving.
Serves 8
Ingredients
2 large red onions, peeled, halved and thinly sliced
