Spanakopita is golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also mixed with, or substituted for, the feta cheese. It is mostly eaten as a snack in Greece, and it can be an alternative to tyropita. There is a "fasting", or vegan, version of spanakopita, eaten during the Great Lent and other religious fasts, and composed of spinach, onions or green onions, other green herbs like dill, parsley or celery, olive oil and a little wheat flour, but without eggs or dairy products; the mixture is oven-baked until crisp.
Non-traditional vegan versions are available that typically use tofu instead of cheese. In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks, chard, and sorrel.
Trim the roots from the spinach, or if using silverbeet, remove leaves from tough stems. Wash leaves and drain well. Coarsely shred the leaves and tender stalks of the spinach and set aside. Place the feta in a large bowl and coarsely mash with a fork. Add the ricotta, kefalograviera, eggs, breadcrumbs, nutmeg, pepper and oil.
Mix with the fork to combine. Add the spinach and set aside while preparing the pastry case. Preheat oven to 180C. Lightly grease a 20cm x 30cm x 5cm deep baking dish. Lay the filo out on a bench. Cover with a dry tea towel then a damp one to keep it from drying out. Line dish with a sheet of filo and butter the filo.
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