spanakopita

Updated: Apr 20

unfortunately, i'm not greek in the slightest but i actually grew up eating spanakopita regularly as a kid and (i can't believe i'm disclosing this) drowning it in sweet chilli sauce....i know


i remember having spanakopita in greece a few years back and thinking how it compared to the version i was used to. to be honest, mum made it pretty authentically but i must say the hand-rolled greek filo pastry made from scratch is incomparable


i haven't made my pastry from scratch this time because, well, as much as i love all things made from scratch, filo was not gonna happen today. nevertheless, this was so unbelievably tasty and got the tick of approval from my partner who in hindsight i should have just given the entire pie dish to with a fork in it


so, here's my version of the greek classic that's quick to whip up, perfect for entertaining and freezer friendly!






ingredients


2 bunches spinach

180g feta

250g ricotta

1/2 shallot, finely diced

1 handful dill, chopped

3 cloves garlic, crushed

2 eggs

9 layers filo pastry

100g butter, melted

2 tbsp sesame seeds


method


preheat oven to 200 degrees


remove the spinach leaves from the stalks and rinse well in a colander to remove any dirt


cook in a pan on a medium heat until wilted


transfer spinach to a tea towel and ring out any excess water


roughly chop the spinach then transfer to a bowl with the crumbled feta, ricotta, dill, shallot and garlic


add in the eggs and mix until well combined


butter a 25cm pie dish and set aside


take a sheet of the defrosted filo pastry and brush well with the melted butter. repeat until you've got three layers of buttered filo stacked on top of one another


take a spoonful of the mixture and shape it into a sausage horizontally along the pastry


roll the pastry up until you have one long roll. coil the filo into a snail shape and place into the buttered dish


create 2 more rolls and continue the coil around the pie dish


brush melted butter and sprinkle with sesame seeds


bake in the oven for 40-45 minutes until golden


serve with a wedge of lemon