Spanakopita is a classic Greek savoury pie filled with the goodness of spinach and cheese, encased in a crispy pastry.

It's a great breakfast option, especially with a tomato salad on the side, and you will find several versions of it.

Food blogger Nadiya Sarguroh has an enticing recipe.

Spanakopita

Makes: 6-8 triangles

Ingredients

• 1 medium onion, finely chopped
• 280 gm fresh spinach leaves
• 4 sheets of filo or phyllo pastry, thawed 45-60 minutes, if frozen (sheets are easily available in stores)
• 1 tbsp extra virgin olive oil
• Salt to taste
• Oil for greasing baking tray and filo/phyllo sheets

For the filling

• ½ cup cottage cheese (since cotttage cheese is rarely available in India, substitute with an equal mixture of ricotta and paneer or an equal mixture of hung curd and paneer)
• ½ cup feta cheese, crumbled
• 2 tbsp finely grated parmesan cheese
• 1 egg
• 1 tsp dried oregano or less
• ¼ tsp black pepper, crushed
• ½ tsp red chilly powder

Method

• In a colander wash the spinach leaves well.
  Squeeze excess water, pat dry and roughly chop. Keep aside. 
• Heat the olive oil in a large flat frying pan over low heat. Do not allow it to smoke. 
  Add the finely chopped onions and fry until softened.  
• Add the spinach leaves and cook until it looks wilted. Remove from heat.
• In a large bowl add all the filling ingredients along with the cooked spinach and onions.
  Add just a pinch of salt and mix well.
  Taste the mixture and adjust the salt as feta cheese can be quite salty.
• Preheat the oven to 180°C and brush a baking tray with oil.
  If using an air fryer, preheat to 180°C and lightly brush the basket with oil. 
• On a cutting board, place the 4 filo sheets on top of each other.
  Don't forget to brush each sheet with oil and avoid pressing the sheets down.
• Using a pizza cutter, cut the sheets, parallel to the short edge into 8 equal strips.
• Add about 1 tsp of filling on one end of the sheet and keep folding diagonally to make a triangle.
  Repeat for all strips. 
• Place all the 8 triangles on the baking tray and bake for about 30 minutes, until golden. 
  If using an air fryer, cook for 15 minutes or until golden brown at 180°C.
• Leave to cool. Serve with a Greek tomato salad or a chickpea salad.

Nadiya Sarguroh lives in Mumbai and publishes the food blog HautePot.