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Spanakopita recipe
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Spanakopita - A flavorful Greek dish with spinach, dill, and nutmeg encased in buttery filo pastry with a mix of feta, ricotta, and kefalotyri cheeses. Perfect for any meal or as delicious canape triangles. Don't miss out on trying this favorite recipe!
Ingredients:
  • 1 onion, finely chopped
  • 1 bunch shallots (spring onions), finely chopped
  • 2 garlic cloves, crushed
  • 1.2kg baby spinach or silverbeet
  • 40.00 ml chopped dill
  • 250g Greek Feta Cheese, crumbled
  • 150g full-fat ricotta cheese
  • 60.00 ml grated kefalotyri cheese or parmesan cheese
  • 4 eggs, lightly beaten
  • 1/2 tsp grated nutmeg
  • 12 sheets filo pastry
  • 120g salted butter, melted
Instructions:
  • In a frypan, warm up oil before adding onion, shallots, and garlic. Sauté for 1 minute until softened. Add spinach and half of the dill. If using silverbeet, chop the leaves and discard the stalks before adding. Cook on low heat, stirring, for 1-2 minutes until the spinach wilts. Drain in a colander and let it cool. Combine with cheeses, egg, nutmeg, salt, and pepper.
  • Preheat your oven to 180°C. Grease a 2 1/2-litre baking dish with butter. Layer one filo sheet on the base and sides, brush with butter, and repeat with 5 more sheets. Spread the cheese mixture on top. Cover with the remaining filo sheets, brushing each one with butter. Trim any extra pastry with kitchen scissors, tuck the edges into the sides of the dish. Brush the top with butter and score in diamond patterns before baking.
  • Bake until golden brown, about 45 minutes. Allow to rest for 10 minutes. Just before serving, gently warm the rest of the butter and stir in the remaining dill. Drizzle over sliced spanakopita before serving.

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