All the filling of a spanakopita with no pastry at all - set with egg into a sliceable, herby bake.
Prep
20 mins
Cook
45 mins
Servings
6
Per serving
£1.40
Difficulty
easy
Gluten-free filo is expensive, fragile and mostly disappointing, so this skips it entirely. What you get is the part everyone actually wants: spinach, feta, spring onion and dill, bound with egg and baked until just set. Good hot, better at room temperature, excellent in a lunchbox.
Heat the oven to 175C fan and line a 20x30cm tin with baking paper.
Warm the oil in a large pan and cook the spring onions and leek for 8 minutes until soft. Add the garlic for a minute.
Add the spinach in handfuls, letting each batch wilt before the next goes in. Cook until it has all collapsed, then tip into a colander.
Press the spinach hard with the back of a ladle to force out the water, then chop it roughly. This is the step that decides whether the bake sets or weeps.
You want the spinach almost dry. Squeeze it in a tea towel if the ladle is not doing enough.
Beat the eggs with the yogurt, cornflour, nutmeg, salt and pepper until smooth, then fold in the spinach mixture, three quarters of the feta, the dill, mint and lemon zest.
Pour into the tin, level it and scatter the remaining feta on top. Bake for 40-45 minutes until set with a slight wobble at the centre and golden at the edges.
Cool in the tin for 15 minutes before cutting into squares.