Spanakopita
Crispy, golden phyllo pastry layered with a fragrant spinach and feta filling. A Greek classic that never disappoints.
Ingredients
- 500g fresh spinach (or 300g frozen, thawed and squeezed dry)
- 300g feta cheese, crumbled
- 2 eggs, lightly beaten
- 1 onion, finely diced
- 3 spring onions, finely sliced
- 2 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- ¼ tsp freshly grated nutmeg
- 270g filo pastry (about 12 sheets)
- 100g unsalted butter, melted
- 3 tbsp olive oil
- Salt and freshly ground black pepper
Method
- 1
Preheat oven to 180 °C (160 °C fan). Brush a 23×33 cm baking dish with butter.
- 2
Heat olive oil in a large pan. Cook the onion and spring onions over medium heat for 6 minutes until soft. Add the garlic and cook 1 minute more. Set aside to cool.
- 3
If using fresh spinach, wilt it in the same pan, then squeeze out all excess moisture and roughly chop.
- 4
In a large bowl, combine the spinach, feta, eggs, dill, parsley, nutmeg, and the cooled onion mixture. Season with pepper (the feta is salty, so taste before adding salt).
- 5
Mix the melted butter with the olive oil. Lay one sheet of filo in the dish, letting the edges overhang. Brush with the butter mixture. Repeat with 5 more sheets, brushing each.
- 6
Spread the spinach filling evenly over the filo base.
- 7
Layer the remaining 6 filo sheets on top, brushing each with butter. Fold in the overhanging edges and brush the top generously.
- 8
Score the top layers into portions with a sharp knife. Bake for 45–50 minutes until deeply golden and crisp.
- 9
Rest for 10 minutes before cutting through fully and serving.
