Spanokopita
Ingredients
- 1 kg fresh spinach (can substitute with 750g of frozen spinach)
- 1 onion, finely diced
- 3 cloves garlic, crushed (or 3 tsp of crushed garlic)
- 500 g ricotta
- 200 g feta
- 3 eggs + one additional for brushing pastry
- 1 bunch parsley, leaves picked and chopped
- 1 bunch dill, leaves picked and chopped
- 375 g filo pastry
- 3 tbsp extra virgin olive oil
- 1 tbsp sesame seeds
Instructions
- Preheat oven to 200°C.
- Heat a large, covered pot on a medium to low heat and wilt the spinach. You will need to do this in batches, allowing the spinach to wilt before adding more, as it will not all fit into the pot when uncooked. You may need to add 1 tbsp of water to start to avoid the spinach sticking to the base of the pot. Note: if using frozen spinach allow this to defrost and place in a bowl.
- Once the spinach is wilted/defrosted add salt to the spinach. This will help to draw out excess liquid. Add salt liberally as most will be squeezed out with the excess liquid. Set aside to cool.
- Meanwhile heat a frying pan over a medium to high heat and add 1 tsp of olive oil. Add the onion and allow to cook until soft before adding the garlic and cooking for a further 1-2minutes or until fragrant. Set aside to cool.
- Once the spinach is cooled, use your hands to squeeze out the excess liquid from the spinach (there will be a lot, you can discard the liquid or save it to add to a sauce, stew, curry or bolognaise another time)
- Combine the spinach, onion and garlic mixture, ricotta, crumbled feta, 3 eggs and chopped herbs into a large bowl and mix well to combine.
- Meanwhile spray a round quiche pan or similar baking tray. Remove the filo pastry from it’s packaging and cover with a wet cloth. Use the remainder of the olive oil to lightly brush over the filo pastry sheets then layer the pastry sheets so that they are ½ inside and ½ outside the pan at different angles, almost like they are fanning around the pan.
- Add ½ of the spinach mixture then fold ½ of the pastry sheets over the top. Add the remainder of the spinach mixture and fold the remainder of the pastry sheets over the top, folding in any edges that are hanging over.
- Brush the top of the pastry with egg then sprinkle with sesame seeds.
- Bake for 40 – 45 minutes or until golden brown on top.
Notes
This is delicious hot and cold!