Spanakopita

SERVES: 8

PREP: 30 minutes

COOK: 45 minutes

INGREDIENTS

Filling

• 750g frozen spinach, thawed
• 4 eggs, beaten
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon dired chilli flakes
• 4 cloves garlic, crushed
• 1 red onion, finely diced
• 200g ricotta
• 2/3 cup (50g) finely grated parmesan
• 300g feta
• ½ cup flat-leaf parsley leaves, finely chopped
• ¼ cup finely chopped fresh dill leaves
• 4 green onions, thinly sliced
• finely grated zest of 1 lemon
• 1 tablespoon lemon juice
• ½ teaspoon ground nutmeg (optional)

Pastry

• 75g unsalted butter, melted
• 375g pack filo pastry

To serve

• Greek Salad and Tzatziki (page 134)

METHOD

PREP

✓ Thaw the spinach overnight in the fridge, or to thaw it quickly, place in a fine-mesh strainer and run warm water over it.

✓ Extract as much water as possible from the spinach either by wrapping it in a clean tea towel and wringing it out or by pressing it out in the strainer with the back of a large spoon.

✓ To make the filling, first beat the eggs in a large mixing bowl with the salt, black pepper and dried chilli flakes.

✓ Now crush the garlic, finely dice the red onion and add both to the beaten egg. Add the spinach and ricotta. Finely grate the parmesan and crumble the feta and stir into the filling mixture.

✓ Finely chop the parsley and dill and thinly slice the green onions, thenadd all three to the filling. Add the lemon zest and juice and stir until well combined. Add the nutmeg (if using).

COOK

1. When ready to cook, preheat the oven to 190°C, melt the butter in the microwave on low or in a small saucepan, and lay the filo pastry sheets out flat on a large chopping board or clean benchtop to thaw. Cover them with a damp tea towel to prevent them drying out.
2. Using a pastry brush, lightly brush the base and sides of a 23 × 33 cm baking dish with butter. Layer the base of the dish with 4 sheets of pastry, each brushed with butter before you lay the next one.
3. Now, take 2 sheets, turn them 90 degrees and place side by side so they hang over the sides of the baking dish; brush with butter. Lay another 2 sheets over the top of these, facing the same direction; brush with butter.
4. Spoon the filling into the dish over the pastry base and spread evenly. Fold the overhanging pastry in over the filling and brush with butter. Place another 4 sheets on top, each brushed with butter and trimmed to fit your dish.
5. Take the remaining filo sheets, roughly scrunch them up and arrange inanother layer on top. Brush generously with butter.
6. Bake for 45 minutes in the centre of the oven. Remove and leave to rest for 10 minutes before cutting into pieces. Serve with Greek Salad and Tzatziki.

Dietaries: For gluten-free, use gluten-free puff pastry.

Filo: If using frozen pastry, thaw overnight in the fridge and then bring to room temperature (unopened) on the bench an hour before using.

Leftovers: Store in the fridge for up to 3 days or freeze for up to 2 months. Serve cold or reheat in a pre-heated oven at 160°C for about 30 minutes.