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Spanakopita meatloaf recipe
Spanakopita meatloaf recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Marrying Greek spanakopita and classic meatloaf for a delicious and affordable dinner.
Ingredients:
  • 120g baby spinach
  • 750g chicken mince
  • 125.00 ml fresh breadcrumbs
  • 40.00 ml finely chopped fresh dill, plus extra to serve
  • 100g fetta, crumbled
  • 187.50 ml grated tasty cheese
  • 4 sheets filo pastry
  • 20g butter, melted
  • 125.00 ml plain Greek-style yoghurt, to serve
  • 120g mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease and line an 8cm-deep, 14cm x 21cm loaf pan with baking paper, extending it 2cm above the edges. Also, line a baking tray with sides with baking paper.
  • Place the spinach in a heatproof bowl and cover it with boiling water. Let it stand for 1 minute or until wilted. Drain the spinach, then refresh it under cold water. Once refreshed, cool the spinach and squeeze out any excess moisture before using.
  • Combine mince, breadcrumbs, onion, garlic, egg, dill, and lemon rind in a large bowl. Mix thoroughly and season with salt and pepper. Stir in fetta with cooled spinach, season with pepper, and mix to combine.
  • Spread one-third of the mince mixture in the prepared pan. Layer half of the spinach mixture and half of the tasty cheese on top. Repeat with the remaining mince mixture, spinach mixture, and tasty cheese. Finish with a layer of mince mixture. Invert the loaf pan onto a baking tray and bake for 25 minutes.
  • Lay 1 filo sheet on a flat surface and brush with melted butter. Add another sheet, brush with butter, and continue layering the remaining filo sheets to make a second stack. Cut each stack into 6 pieces, scrunch each piece. Remove meatloaf from the oven, top with scrunched filo, and brush with remaining butter. Bake for 10 to 15 minutes until filo is golden and meatloaf is cooked through. Sprinkle with extra dill, serve with yoghurt, and salad leaves.

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