What greek, and non-greek for that matter, doesn’t know and love a spinach pie?! I mean its pie. And its filled with spinach. Enough said! I figured a pie is perfectly suited to kick off our new theme of Heavenly Autumnly, especially as its a light one, made with filo pastry, considering its not that cold yet (yey!). Did you like the leaves and flower i made on top of the pie in ode to Autumn season? I hope you got the hint cos i was pretty proud of them.
The fresh herbs are what make this dish, so make sure you dont skip any of them and dont cook them too much to kill their flavour. Also, be generous with them, use a decent amount. Same goes for the salt, this dish craves salt, hence why its commonly eaten with feta. Here, the white beans replace the feta aesthetically but also nutritionally, since you get an extra boost of protein right there.
I would recommend serving this shortly after its ready, as it is not great the next day (filo pastry never is..!). So until i make a shortcrust pastry (which is great for leftovers) i would recommend you serve while hot and out of the oven. The whole kitchen smells of fresh herbs, spinach and spices, and then just taking a pie out of the oven – i mean just that is comforting enough, never mind eating it!
Serving suggestion: Serve 15 minutes after removing from the oven with Roasted vegetables (which you can roast while pie is in there)