Spanakopita

Spanakopita

By 17 November, 2019

Here's my favourite recipe for the famous Greek spinach and fetta pie Spanakopita - simple and delicious!  Make sure you take the the filo pastry out of the fridge 1 - 2 hours before you intend to use it so that it's at room temperature and that you have all the filling ingredients ready to go before you start working with it.
Cover it with a damp tea towel - or work quickly - to avoid it drying out.

 

  • Prep Time : 1h 15 min
  • Cook Time : 20 minutes
  • Yield : 8 -10

Ingredients

Instructions

Preheat oven to 180C/160C fan-forced.

Remove stalks from spinach or silverbeet and tear or chop leaves into pieces. Place in a medium-large bowl with the  chopped shallots and cheeses . In a separate bowl, beat eggs with salt and pepper and pour over the spinach mixture. Mix well until combined.
Layer half the filo pastry in a baking tray, brushing every sheet with some oil and melted butter. Place the spinach mixture on top of the layered pastry and fold in any overhanging ends. Repeat the layering process with the remaining filo pastry, tucking in the top sheets to neaten off.
Brush the top with melted butter, sprinkle with sesame seeds  and bake in  preheated oven for around 1 hour 15 minutes or until golden brown.

 

 

 

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