You had us at filo. Golden flaky pastry with a cheesy green filling to boot - spanakopita is always worth getting excited overThe Chefs' Line 

Serves
8

Preparation

20min

Cooking

45min

Skill level

Easy
By
Average: 3.4 (21 votes)
Yum

Ingredients

  • 200 g feta cheese
  • 200 g ricotta cheese
  • 1 bunch English spinach, roughly chopped into 3 cm pieces 
  • 2 spring onions, thinly sliced
  • 1 large French shallot, finely chopped 
  • 2 eggs
  • 2 tsp salt
  • 1 tsp freshly ground pepper
  • 100 g butter
  • 1 tsp olive oil
  • 375 g sheet butter puff pastry (see note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven 180˚C.

Crumble the feta and ricotta into a large bowl. Add the spinach, spring onion and shallot in a bowl and stir to combine. Add the eggs, salt and pepper and use your hands to mix until well combined.

Place the butter and oil in a saucepan and melt over low heat. Using a pastry brush, grease a baking tray. Roll out the pastry sheet into a long thin rectangle, then cut in half. Place one half into a deep baking dish, half covering the sides. Spoon the spinach mixture into the pastry-lined tin. Place the second sheet of pastry on top and tuck inside the bottom sheet. Curl the sides of the bottom sheet over the top sheet to create a good seal. Brush with the remaining butter and bake for 45-50 minutes or until golden. Slice and serve.

Note:
•  This recipe uses Careme ready rolled all butter puff pastry which is slightly thicker than regular sheets of butter puff. If unavailable, use 2 sheets of regular butter puff.

 

This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood  and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!