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Member recipe

Spanakopita

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(2 ratings)

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Servings

Serves 8

Traditional greek feta & spinach pie with filo pastry

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Ingredients

  • 1 bunch (about 320g) spinach
  • 2 sprigs fresh dill, chopped
  • 4 green shallots, chopped
  • 300g feta cheese
  • 100g ricotta cheese
  • 40g (½ cup) finely grated hard cheese like parmesan or pecorino
  • 5 eggs
  • 2 tbsp dry breadcrumbs
  • ¼ tsp ground nutmeg
  • ½ tsp freshly ground black pepper
  • 60ml olive oil
  • Melted butter or olive oil for greasing dish
  • 375g packet fresh (not frozen) filo pastry
  • 185ml melted butter, approximately

Method

    Trim the roots from the English spinach, or if using silverbeet, remove leaves from tough stems. Wash leaves and drain well. Coarsely shred the leaves and tender stalks of the spinach and set aside. Place the feta in a large bowl and coarsely mash with a fork. Add the ricotta, kefalograviera, eggs, breadcrumbs, nutmeg, pepper and oil. Mix with the fork to combine. Add the spinach and set aside while preparing the pastry case. Preheat oven to 180?C.=2 0Lightly grease a 20cm x 30cm x 5cm deep baking dish. Lay the filo out on a bench. Cover with a dry tea towel then a damp one to keep it from drying out. Line dish with a sheet of filo and butter the filo. Top with another sheet of filo and butter and continue until about half the sheets of filo are used. Using your hand or a large metal spoon, gently mix the spinach filling until thoroughly combined. Pour into the prepared pastry base and spread evenly. Top with remaining filo, buttering each sheet, ensuring the final sheet is well buttered. Trim any overhanging pastry and tuck in the sides. Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce the pastry once or twice to allow air to escape during baking. Sprinkle lightly with water and bake in preheated oven for 45 minutes to 1 hour or until well browned and set. Gently shake the pan and the spanakopita will slide easily when cooked. Cover with foil if over browning. Cool on rack for 15 minutes before cutting to serve.

Comments, questions and tips

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Comments (5)

crumblemix's picture

Love this recipe - I had tried out a few before this one and this is definitely my favourite so far. I use soft cheese rather than ricotta though; it gives it more flavor and its cheaper! Frying up a handful of spring onions (I used these rather than shallots) with some garlic and adding that is a tasty little addition too, and some chopped cherry tomatoes!

floyd78's picture
5

Fantastic recipe, first time making this and it was really straightforward and produced great results. I cooked mine for an extra 20 mins covered in foil as the dish wash quite deep. Perfect, thanks or sharing the recipe.

cookknitwine's picture

kefalograviera ?? Not listed in ingredients; should this be the parmesan-type cheese?

smallasapeanut's picture
5

Made this yesterday for my birthday party bash....having tried it before several times at my neighbours house.....It went down a storm everyone commented on how lovely and tasty it was.
Must say I had to use far more butter than stated, other variations were I the useof a normal onion as shallots were difficult to obtain and dried dill instead of fresh, all of which did not spoil the finished dish. Will definately make again, yum....just won't think about the calories!

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