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Little spanakopita with rice
Little spanakopita with rice
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Flaky filo pastry filled with savory spinach and feta, a delicious Greek favorite.
Ingredients:
  • 100g basmati rice
  • 2 x 150g bags baby spinach leaves
  • 100g feta, crumbled
  • 50g parmesan, finely grated
  • 125.00 ml firmly packed coarsely chopped dill
  • 5 green onions, finely chopped
  • 3 organic free-range eggs, lightly beaten
  • 50g sesame seeds, plus 1 tbsp extra
  • 12 sheets fresh filo pastry, halved widthways
  • 50g butter, melted, or 2 1/2 tbsp olive oil
  • 1 tsp nigella seeds, black sesame seeds or poppy seeds, optional
  • lemon wedges, to serve
Instructions:
  • Rinse the rice under cold running water until it runs clear. Combine the rice with 1 1/2 cups of water in a saucepan. Bring to a boil over medium heat, cover, and simmer on low for 15 minutes. Let it sit covered before serving.
  • Prepare the spinach by pouring boiling water over it in a heatproof bowl, then draining immediately. Refresh the spinach in cold water, drain, and squeeze out excess water. Coarsely chop the spinach and mix it with rice, cheeses, dill, onions, eggs, and sesame seeds. Season the mixture with salt and pepper to taste.
  • Preheat the oven to 180°C. Brush one sheet of filo pastry with melted butter and place it in a buttered 11cm springform tin. Repeat the process of layering, brushing every other layer with butter, to create 6 layers. Spread 1/4 of the rice mixture in the tin, then fold the filo over to seal the filling, scrunching the top. Brush with more butter, sprinkle with extra sesame seeds and nigella seeds if desired. Repeat the process with the remaining ingredients in the other tins.
  • Place the tins on a baking tray in the lowest shelf of the oven and bake for 30 minutes, or until cooked. Cover with baking paper for the last 10 minutes of baking. Serve with lemon wedges.

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