Spanakopita

90 min · Medium · Serves 6

380 kcal per serving · 14g protein

Crisp filo pastry parcels stuffed with spinach, feta, dill and spring onion. Greek bakery classic.

Ingredients

• Filo pastry sheets × 8
• 900 g Baby spinach
• 480 g Feta
• 180 g Ricotta
• Spring onion × 6
• 6 cloves Garlic
• 30 g Fresh dill
• Eggs × 2
• 6 tsp Olive oil
• 12 tbsp Melted butter (for filo)
• 1.5 tsp Lemon zest
• 6 pinch Black pepper

Method

1. Wilt Spinach

   

   Wilt the spinach in a dry pan over medium heat, in batches — stir just until the leaves collapse and turn dark green. Cool, then squeeze out all the water with your hands — really squeeze.

2. Make Filling

   

   Combine spinach, crumbled feta, ricotta, sliced spring onion, grated garlic, chopped dill, beaten eggs, lemon zest and black pepper.

3. Brush a baking dish

   

   Brush a baking dish with olive oil.

4. Layer 4 sheets of filo

   

   Layer 4 sheets of filo, buttering each.

5. Spread the filling

   

   Spread the filling. Top with 4 more buttered sheets.

6. Score

   

   Score the top into 6 portions with a sharp knife — cut through just the top layers of filo, not all the way down into the filling.

7. Bake

   

   Bake at 180°C for 35-40min until top is deep gold and crisp.

8. Cool & Serve

   

   Cool 10min before cutting through the score lines. Serve warm.