Nafplion Spinach Pie

Allow fillo dough to thaw in refrigerator overnight or on the counter top for at least 2 hours. Bring to room temperature before using.

Carefully unroll fillo sheets onto a smooth, dry surface.

Cover fillo with a plastic wrap or with a damp towel.

Keep fillo covered until needed. Do not leave uncovered for over 5 minutes to avoid drying out.

Preheat oven to 400°F (200°C).

Defrost spinach and let drain completely or, if fresh, wash and drain (you can use a salad spinner).

In a bowl, combine finely chopped dill and onions, beaten eggs, crumbled feta, 1/2 cup of olive oil, salt and pepper.

Brush a medium non-stick baking dish with 2 tsp. of olive oil.

Set aside 6 sheets of fillo pastry. Cover with a damp towel.

With the remaining fillo, lay 2 sheets in baking dish and brush with olive oil.

Add 2 more sheets, brush again with olive oil and repeat until all sheets have been used.

Add the mixture and lay evenly.

Cover mixture with 2 of the reserved fillo sheets, brush with olive oil, add 2 more sheets and repeat until all 6 sheets have been used.

Fold sheets inwards and trim edges.

Brush the top with olive oil and sprinkle with sesame seeds.

Score top with 4 linear openings.

Bake for 45 minutes on 350°F (175ºC) or until fillo sheets are golden brown.

Tip: For a lighter, flakier pastry, brush each layer with melted butter. To prevent edges from cracking, brush edges first then work toward the centre.

Tip: For best results, fillings should be chilled and not excessively moist.