Lunch is enjoyed overlooking Ancient Corinth. At the Loutraki Thermal Spa Lyndey and Blair separate – Blair swims in thermal waters while Lyndey relaxes with a soothing massage. Then, at the Gaia Winery, Lyndey and Blair learn about native grapevines from winemaker Yiannis Paraskevopoulos and Lyndey prepares a meal of goat. Mother and son also have the opportunity to perform at the ancient amphitheatre of Epidavros. Later, a visit to the local market sees Lyndey with armfuls of squid, barbounia and sea bass which she cooks at sunset on Vivari Beach for the crew.
Preparation 1 hr 5 mins
Cooking 50 – 60 mins
· 375g packet filo pastry, approximately 22 sheets
· 3 bunches (750kg) fresh spinach, stems removed, washed
· 1 tablespoon salt
· 1 bunch (300g) green onions, cleaned and cut into ½ cm slices
· ¼ cup finely chopped fresh dill
· ¼ cup finely chopped fresh mint
· 200g feta cheese, crumbled
· 3 large eggs, beaten
· ¾ cup (180ml) extra virgin olive oil
If filo is frozen place remove from freezer and place in fridge the day before using. Remove filo pastry from the fridge 30 minutes before starting the recipe.
Chop the spinach finely, place in a large colander or sieve over a bowl and sprinkle evenly with salt. Place a weight on top – a large dinner plate topped with a few tins or jars works well – and leave for one hour to drain.
Preheat oven to 200⁰C (180⁰C fan-forced). Oil the base and sides of a 25cm x 35cm baking dish and line the base with baking paper.
Rinse the spinach very well under running water, drain well and, squeeze out as much water as possible. Place spinach in a large bowl, add green onions, dill, mint, feta and eggs and mix well. Season to taste with salt and pepper, remembering that feta is salty and the spinach has been salted.
Dampen a tea towel with water. Remove filo from packet, unroll carefully, cover with a large piece of baking paper and top with the damp tea towel. To ensure the filo doesn’t dry out and tear, each time you remove a sheet replace the baking paper and damp tea towel.
One at a time, lay 14 filo sheets into the prepared baking dish, brushing every second sheet with olive oil. Top with spinach mixture, spreading evenly and pressing with the back of a spoon to pack tightly. Top with remaining filo sheets, brushing every second sheet with olive oil. Brush the top sheet with olive oil and tuck any excess filo into the baking dish. Using a sharp knife, cut into squares, three quarters of the way through to the bottom of the tray.
Bake for 50-60 minutes or until the top of the pie is golden and crisp. Cut squares through to the bottom. Serve hot or at room temperature.