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Spanakopita
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Prep Time:
15 minutes
15 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
45 minutes
45 minutes
Greek spinach and cheese pie with flaky filo pastry.
Ingredients:
- Olive oil cooking spray
- 1 brown onion, finely chopped
- 1 large garlic clove, crushed
- 500g frozen spinach, thawed
- 4 green onions, thinly sliced
- 300g fresh low-fat ricotta cheese
- 150g reduced-fat feta cheese, crumbled
- 3 eggs, lightly beaten
- 62.50 ml dill, chopped
- 16 sheets filo pastry
- Green salad, to serve
Instructions:
- - Preheat your oven and a baking tray to 200°C. - Grease a 3cm deep, 22cm flan pan. - Spray a frying pan with oil and heat over medium heat. Cook onion and garlic, stirring, for 4 minutes. Remove to a bowl.
- Remove extra moisture from the spinach, then combine it with the onion mixture, green onions, ricotta, feta, eggs, and dill. Season generously and mix thoroughly.
- Begin by lightly spraying one sheet of pastry with oil, then layer another sheet on top and spray again. Repeat this process with 3 more sheets of pastry. Carefully place the pastry stack into a flan pan, ensuring the pastry hangs over the edges. Proceed by layering 4 more pastry sheets with oil. Position this new stack at an angle to the original one, covering both the base and sides of the pan. Finally, spoon over the delicious spinach mixture.
- Lay one sheet of pastry over the filling and lightly spray with oil. Repeat with the remaining pastry sheets. Trim any excess pastry, then roll the base and top layers together. Transfer onto a preheated tray and bake for 25 minutes or until golden brown. Let it rest for 10 minutes before serving with a side of fresh salad.