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Spanakopita recipe
- Cuisine: Greek
- Serves 8
Dimitra Alfred shares her spanakopita recipe with Food Safari's
Maeve O'Meara.
For tasty variations on spanakopita, try Lyndey Milan's spanakopita recipe or Georgia Sakelos' spanakopita recipe. Also, browse our Greek recipes for more gourmet inspiration.
Ingredients
1 bunch (about 320g) English spinach or silverbeet
2 sprigs fresh dill, chopped
4 green shallots, chopped
300g feta cheese
100g ricotta cheese
40g (½ cup) finely grated hard cheese like kefalograviera, 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
Preparation
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 180C. Lightly 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.
Note:
The spinach can be prepared a day ahead. It must be as dry as possible to ensure the spanakopita does not become soggy.
If you enjoyed this Spanakopita recipe then browse more Greek recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
Greek Restaurants
Displaying 10 of 235 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 |
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