Spanakopita

A Greek-style Spinach and feta pie. Easy to make and super delicious! Can easily reheat in the oven or panfry leftovers.

INGREDIENTS:

• 1 bunch (about 320g) English spinach, or silverbeet
• 2 sprigs fresh dill, chopped
• 4 spring onions (shallots), chopped
• 300g Danish feta cheese
• 100g ricotta cheese
• 40g finely grated hard cheese (pecorino, parmesan)
• 5 eggs
• 2 tblsp dry breadcrumbs
• 1/4 tsp ground nutmeg
• 1/2 tsp ground black pepper
• 60ml (3 tablespoons) olive oil
• 375g packet of filo pastry (defrosted)
• 185ml melted butter

METHOD:

1. Preheat oven to 180°C
2. Trim the roots from the English spinach, or if using silverbeet, remove leaves from tough stems.
3. Wash leaves and drain well. Coarsely shred the leaves and tender stalks of the spinach and set aside.
4. Place the feta in a large bowl and coarsely mash with a fork.
5. Add the ricotta, hard cheese, eggs, breadcrumbs, nutmeg, pepper, spring onions, dill and oil. Mix with the fork to combine.
6. Add the spinach and set aside while preparing the pastry case.
7. Lightly grease a 20cm x 30cm x 5cm deep baking dish.
8. Lay the filo out on a bench. Cover with a dry tea towel then a damp one to keep it from drying out.
9. Line dish with a sheet of filo and butter the filo. Top with another sheet of filo and butter and continue until about half the sheets of filo are used.
10. Using your hand or a large metal spoon, gently mix the spinach filling until thoroughly combined.
11. Pour into the prepared pastry base and spread evenly.
12. Top with remaining filo, buttering each sheet, ensuring the final sheet is well buttered.
13. Trim any overhanging pastry and tuck in the sides.
14. Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce the pastry once or twice to allow air to escape during baking.
15. Sprinkle lightly with water and bake in preheated oven for 45 minutes to 1 hour or until well browned and set.
16. Gently shake the pan and the spanakopita will slide easily when cooked.
17. Cover with foil if over browning.
18. Cool on rack for 15 minutes before cutting to serve.