Spanakopita
Directions
- 1Add 300g of chopped spinach to a bowl and sprinkle with sea salt. Leave for 10 minutes, then add to a cheesecloth and squeeze out excess water.
- 2Add the drained spinach to a bowl along with 1 finely chopped leek, 3 chopped spring onions, chopped dill and parsley, sea salt, pepper, grated nutmeg, a splash of olive oil, 200g of crumbled feta cheese, and 2 eggs. Mix until evenly incorporated.
- 3Melt some high-quality butter.
- 4In a baking dish, sprinkle breadcrumbs on the base, then add two sheets of filo pastry and drizzle with melted butter.
- 5Drape 3 more sheets of filo pastry over the top, with half of the excess dough hanging over the sides, drizzle with butter again and add feta filling. Smooth out and fold over the excess pastry.
- 6Create a rose pattern by scrunching single sheets of filo pastry into rough logs and assembling them on top in a spiral pattern, reaching the center.
- 7Drizzle more butter and sprinkle black and white sesame seeds on top.
- 8Bake at 180°C for 30-40 minutes, or until golden brown all over. Rest for 15 minutes before serving.
Ingredients
- 300 g chopped spinach
- 1 pinch sea salt
- 1 finely chopped leek
- 3 chopped spring onions
- 1 handful chopped dill
- 1 handful parsley
- 1 pinch pepper
- 1 pinch grated nutmeg
- 1 splash olive oil
- 200 g crumbled feta cheese
- 2 eggs
- 1 cup high quality butter
- 1 handful breadcrumbs
- 5 sheets filo dough
- 1 handful black and white sesame seeds
Equipment
bowlcheeseclothknifegratermeasuring jugbaking dishpastry brushoven
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