Spanakopita
This spanakopita recipe is a golden, flaky Greek classic - layers of crisp filo wrapped around a spinach and cheese filling.
Ingredients
Method
This is a magnificent spinach and feta affair, with an intense aroma of dill and the delicate crunch of buttery filo. Using part cottage cheese and part feta makes it lighter and not too salty, and though the raw rice might seem a little peculiar, it is a clever trick, it absorbs excess liquid and keeps the pastry crisp. The pie can also be made in a spring-form cake pan for a slightly more elegant presentation—perfect for the vegetarian centrepiece of a formal dinner. Serve with boiled potatoes and a tomato and olive salad.
1. To make the filling, heat the oil in a large saucepan over a low to moderate flame. Cook the onions until soft. Stir in the spinach and cook until just wilted. (If using frozen spinach, cook until heated through.) Drain in a colander and press out as much moisture as possible. Allow to cool, then place on a clean cloth, gather up the sides and squeeze the excess moisture out of the spinach. Chop coarsely.
2. In a bowl, combine spinach with the remaining filling ingredients and mix very thoroughly. Taste for seasoning, you may only need to add pepper as the feta is salty enough.
3. Unwrap the filo pastry, and if necessary, cut to fit the bottom of your baking tin. Cover the pastry with a barely damp cloth to prevent it drying out and becoming brittle. Combine olive oil and melted butter. Brush butter mixture all over the baking tin or casserole dish. Place one layer of filo on the bottom, brush with butter, top with another layer, brush with butter, and so on, forming 7 layers. Spoon all of the filling on top, spreading out evenly.
4. Continue layering filo on top of the filling, again forming 7 layers. Brush the top with butter and then, using a very sharp knife, cut the pastry before baking cut into serving-size diamond shapes or squares.
5. Bake the pie at 180°C /Gas 4 for 45 minutes to an hour, until sizzling, deep golden and crisp right through each of the filo layers. Cut again along the original slits before serving.
A crispy, cheesy slice of Greek sunshine!
Looking for a dish that’s simple, satisfying and packed with Mediterranean charm? This spanakopita recipe is a true staple of Greek cooking, bringing together spinach, herbs and tangy cheeses in a beautifully crisp pastry.
Start by cooking the onions in olive oil until soft, then add spinach and cook until wilted. Drain well, squeeze out excess moisture and roughly chop before mixing with the remaining filling ingredients. Next, layer seven sheets of filo in a buttered baking dish, brushing each with a mixture of melted butter and olive oil. Add the spinach filling, then top with another seven buttered filo sheets. Score into portions and bake until crisp and golden. This spanakopita recipe is perfect on its own as a light dish, or serve as part of a mezze spread, including olives, a creamy tzatziki, and a classic Greek salad.
If you’re feeling creative, explore more creative spanakopita ideas, including tweaking the filling with leeks, adding a handful of pine nuts, or experimenting with different greens.
However you make it, this spanakopita recipe is a great example of simple ingredients done well. And if you’re in the mood for more Greek-inspired dishes, try classics such as beef moussaka, chicken and pork souvlaki or a spectacular stuffed squid dish known as kalamarakia yemista.
