Spanakopitta

Strictly speaking, one should make spanakopitta using fillo pastry, but we didn't feel like making it and the store was sold out - so we used puff pastry, which wasn't sold out.

Ingredients:
- 640 g (about 1.5 lbs) puff pastry (cut in 4 pieces)
- 500 g (about 1 lb) frozen spinach
- salt
- 200 g (about 0.5 lb) feta cheese, crumbled
- 2 eggs (+1 egg for brushing)

The frozen spinach was put in a small pot without any water and thawed over medium heat - and excess liquid was drained off. The feta cheese was mixed with 2 eggs using a fork, then stirred into the spinach, and seasoned to taste with salt.

The spinach-cheese mixture was divided in 2 equal portions and each was spread on a piece of puff pastry, leaving some 2-3 cm (1 inch) free along each side. The remaining pieces of puff pastry were used as lids, folding the pastry along the edges to close them. Long diagonal slits were cut in the pastry lids and the pies were brushed with the remaining egg.

The pies were baked in the oven at 175 C (350 F) for 45 minutes, until crisp and golden.