adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spanakopita
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients:
  • Olive oil, to grease
  • 1 x 500g pkt frozen spinach, thawed
  • 36.40 gm olive oil
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 6 green shallots, ends trimmed, thinly sliced
  • 250g fresh ricotta
  • 200g feta, crumbled
  • 4 eggs, lightly whisked
  • 40.00 ml finely chopped fresh continental parsley
  • 20.00 ml finely chopped fresh dill
  • 1 tsp finely grated lemon rind
  • Salt & freshly ground black pepper
  • 16 sheets filo pastry
  • 100g butter, melted
Instructions:
  • Preheat your oven to 180°C and lightly grease a round 23cm fluted tart tin with a removable base using olive oil.
  • Squeeze excess liquid from spinach using your hands and set aside.
  • In a skillet over medium heat, warm the oil. Sauté the onion and garlic for 5 minutes until the onion softens. Add the shallots and cook for an additional minute until soft. Take the skillet off the heat.
  • Mix together the onion mixture, spinach, ricotta, feta, egg, parsley, dill, and rind in a bowl, then season with salt and pepper to taste.
  • Trim filo sheets to a 30cm square and place on a clean work surface. Cover with a clean tea towel, then with a damp tea towel to prevent drying out. Brush 1 filo sheet with melted butter and layer with another sheet, rotating it 90° before brushing with butter as well. Repeat this process with 6 more filo sheets to create a stack of 8 sheets. Repeat with remaining filo and butter to form a second stack. Line the tin with one filo stack, allowing the edges to overhang. Spoon in the spinach mixture, smooth the surface, and cover with the remaining filo stack. Gently scrunch the edges of the pastry together to enclose the filling.
  • Bake in the oven until the pastry turns golden and the filling sets, approximately 30 minutes. Allow it to cool for 15 minutes before serving.
  • Serve the dish in appealing wedges.

Similar Recipes