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Spanikopita
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Total Time:
2 hours
Try our modern twist on classic spinach and wild greens filo pie! Roasted greens add a delicious charred touch, complemented by salty feta and sweet spring onions. Make ahead and simply reheat before serving for an easy and impressive meal.
Ingredients:
  • 200 g rocket
  • 1 kg spinach
  • 2 bunches of spring onions
  • 100 ml olive oil
  • 4 tablespoons sesame seeds
  • 1 large bunch of fresh dill
  • 300 g feta cheese
  • 1 x 270 g pack of filo pastry (9 sheets)
Instructions:
  • - Preheat the oven to 220ºC/425ºF/gas 7. Wash and thoroughly dry the rocket and spinach. Divide between two large baking trays, about 2.5cm deep – keep in mind it will wilt down. Trim the spring onions and cut into 2.5cm lengths, then add to the trays. Drizzle each tray with 2 tablespoons of oil and sprinkle with black pepper. Mix well, then roast the leaves for 20 to 25 minutes, or until slightly charred, tossing halfway through with tongs. Squeeze out any excess liquid if needed. Reduce the oven temperature to 200ºC/400ºF/gas 6. Toast sesame seeds in a pan until golden, then set aside. Let the leaves cool, transfer to a bowl, add chopped dill and crumbled feta, toss well and adjust seasoning. Brush a baking tray with oil. Layer filo pastry and spinach mix, repeating layers with oil and sesame seeds in between. Bake for 50 minutes, or until golden brown. Let it rest for 10 minutes, then slice and serve.

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