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Spanakopita recipe
Created by Lyndey Milan
- Cuisine: Greek
- Prep Time: 1 hr(s) 5 min(s)
- Cook Time: 1 hr(s)
- Serves 8
This is one of the classics of Greek cuisine. It can also be made in small triangles and is served as part of a meze, or is an important part of the Lenten menu.
Ingredients
375g packet filo pastry (approx. 22 sheets)3 bunches (750kg) fresh spinach, stems removed, washed
1 tbsp salt
1 bunch (300g) green onions, cleaned, cut into ½ cm slices
¼ cup finely chopped fresh dill
¼ cup finely chopped fresh mint
200g fetta cheese, crumbled
3 large eggs, beaten
¾ cup (180ml) extra virgin olive oil
Preparation
If the filo is frozen, remove from the freezer and place in the fridge the day before using. Remove the filo pastry from the fridge 30 minutes before starting the recipe.Chop the spinach finely. Place in a large colander or sieve over a bowl, and sprinkle evenly with salt. Place a weight on top – a large dinner plate topped with a few tins or jars works well – and leave for 1 hour to drain.
Preheat oven to 200°C (180°C fan-forced). Oil the base and sides of a 25 cm x 35 cm baking dish and line the base with baking paper.
Rinse the spinach well under running water. Drain well, and squeeze out as much water as possible. Place the spinach in a large bowl. Add the green onions, dill, mint, fetta and eggs, and mix well. Season to taste with salt and pepper, remembering that fetta is salty and the spinach has been salted.
Dampen a tea towel with water. Remove the filo from the packet, unroll carefully, and cover with a large piece of baking paper. Top with the damp tea towel. To ensure the filo doesn’t dry out and tear, each time you remove a sheet, replace the baking paper and damp tea towel.
One at a time, lay 14 filo sheets into the prepared baking dish, brushing every second sheet with olive oil. Top with the spinach mixture, spreading evenly and pressing with the back of a spoon to pack tightly. Top with the remaining filo sheets, brushing every second sheet with olive oil. Brush the top sheet with olive oil and tuck any excess filo into the baking dish. Using a sharp knife, cut into squares, three-quarters of the way through to the bottom of the tray.
Bake for 50-60 minutes, or until the top of the pie is golden and crisp. Cut squares through to the bottom. Serve hot or at room temperature.
If you enjoyed this Spanakopita recipe then browse more Greek recipes, vegetarian recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Greek Restaurants
Displaying 10 of 236 Greek Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Cellar 47 | Shepparton | |
| 2. | Santorini Hawthorn | Hawthorn | |
| 3. | Lemnos Taverna | Prahran | |
| 4. | Triselies | Katoomba | |
| 5. | Saffron | Manuka | |
| 6. | Yots Greek Taverna | Larrakeyah | |
| 7. | Eros Ouzeri | Adelaide | |
| 8. | Estia | Henley Beach | |
| 9. | George's Greek Tavern | Malvern East | |
| 10. | Greek Spot | Hawthorn |
Comments (2)
14 Jan 2012 10:13 AEST
Shannon
Newcastle
Spanakotta Newy Style!
Made this tonight, disnt worry about leaving the spinach to drain, i just pressed it in a colander then ready to go. had no dill, and used onion instead of green onion.
Also used extra mint as my mint bush is going mad outside!
Had guests over and everyone raved about it hot - looking forward to eating it for lunch tomorrow cold also!
Next time i will try to add dill, and also may try the ricotta to hold it together more.
PS Love the DVD, it makes me want to visit Greece!
Agree(2 people agree)
Disagree(0 people disagree)
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