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  • 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
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    Method

    • step 1

      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.
    • step 2

      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.
    • step 3

      Preheat oven to 180?C.=2 0Lightly grease a 20cm x 30cm x 5cm deep baking dish.
    • step 4

      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.
    • step 5

      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.
    • step 6

      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.
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    Comments, questions and tips (9)

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    Overall rating

    A star rating of 4.8 out of 5.8 ratings

    nq8f5n9wsj9dAQVZP_

    Delicious recipe and would definitely use again. Only fault was that got confused when told to add kefalograviera. Had to look up what this was and not on ingredients list. Plus no instruction on when to add the dill and shallots, I just chopped finely and put into spinach mixture and was fine.

    HollyTarq

    A star rating of 5 out of 5.

    Been looking for a great spanakopita recipe for YEARS, so pleased to have found it :) I added the onions into the mix - worked very well.

    Arnovl

    A star rating of 4 out of 5.

    Fantastic dish !

    Recipe doesn’t say what to do with the shallots, so like previous poster- gently sautéed them with 2 cloves of garlic . I did follow the other Spanakopita recipe by adding lemon zest and rolling it up in a long snake. Also sprinkled with poppy seed as I’d run out of…

    clareinbristol

    A star rating of 5 out of 5.

    My husband accidentally made a lighter version of this: no butter, less filo and less feta! He just brushed the pastry with a little oil. It was still delicious so he made it the same way again.

    crumblemix

    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…

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