SPANAKOPITA
This is a Greek classic loved for it’s crisp layers and aromatic herby cheesy filling. I like to add leek for more of a punch. The filling is completely raw, making the prep quick and easy. Traditionally the spinach and onion/leek would be cooked down pre bake, but I find all the flavours come to life once baked anyway, so trust the process and enjoy an easy cooking experience!
Ingredients
Equipment - 20x30cm deep rectangular tray, large mixing bowl.
Filling
In a large mixing bowl combine the leek, onion, garlic, parsley, dill, mint and spinach. Mix well.
Crumble feta into the bowl, followed by the eggs, a dash of olive oil and lots of pepper! Mix well and set aside. (This filling can be prepped a day ahead).
Pie
Preheat oven to 170 degrees Celsius. Brush the base and sides of the baking tray liberally with butter.
Remove the filo sheets from the packaging, gently unfold so you have a nice stack. Cover with a tea-towel so they don’t dry out.
Lay one sheet of filo into the tray, carefully pressing it into the corners. Brush the sheet with butter, if it tears, don’t fret, plenty more to come. Repeat this motion 9 times – first the sheet, then the butter. Keep going until you’ve used 10 sheets.
Now it’s time to add the filling. Spoon it in and even out the top so it’s nice and level.
Repeat the process with the filo sheets over the top of the filling. Once all the filo has been used, gather the edges that are overhanging and make a nice border – this will crisp up delightfully.
Brush one last time with butter.
Bake for 45 minutes, the top should be golden and crisp.
Serve warm or at room temperature.
Can substitute the butter with olive oil, if you want it to be a little lighter in taste.
Filling
1 leek, cut lengthways and into thin semi circles
1 brown onion, finely diced
4 cloves garlic, finely diced
1 bunch of parsley, roughly chopped
1 bunch of dill , roughly chopped
½ bunch of mint, roughly chopped
1kg frozen spinach (thawed and well strained)
300g Greek feta
300g Danish feta
4 eggs
Dash of olive oil
1 tsp freshly ground pepper
Pie
375g packet filo pastry, thawed if necessary
150g salted butter, melted
Method
Makes 8 large slices
Vegetarian