Spanakopita is spinach pie in Greece and is made with a spinach, egg and feta cheese filling. Here's a really tastey recipe that includes mushroom and bacon. There's no salt in this recipe: its not needed because of the feta and the bacon.

Ingredients (makes 8 servings)

Preparation

Prefheat oven to 200C/400K/ Gas Mark 6

Wash the spinach well and allow to drain. Cut the onion into 1cm pieces and similarly the bacon rashers. Fry the bacon in a large pan with the olive oil for about a minute and then add the onions and fry until the onions are soft and transparent. Add the garlic and mushrooms and turn down the heat.

Dry any excess water from spinach by rubbing in a clean dry kitchen towel. Cut the spinach coarsely and add to the pan with the onions. Add parsley and simmer with a lid on the pan so that the spinach reduces to a pulp.

In a large bowl add the egg and beat well but not too much (we don't want a froth). Crumble the feta into the egg and add the freshly grated nutmeg and mix well.

Once the spinach mixture is cooked turn off the heat and allow to cool for a while and then add to the egg mix and stir well.

The pastry should be rolled out on a flat surface which has been sprinkled with flour to stop the pastry sticking. Roll out 2 sheets of pastry; one sufficient to cover the base and sides of a 9 inch (23cm) baking dish and the other for the top. Spread melted butter around the baking dish to stop it the pastry sticking and add the large sheet of pastry patting the sides down well.

Add the spinach mix and the top layer of pastry and crimp the edges. Bake for 25 to 30 minutes.