Spanakopita

Spanakopita is a fantastic vegetarian dish the whole family can enjoy, and perfect for an occasion when you have lots of mouths to feed. 

SPANAKOPITA

Prep: 10 mins
Cook: 45 mins
Serves: 4

Ingredients

• 500g / 18oz of frozen spinach
• 1 tbsp/20ml of olive oil
• 1 brown onion, finely diced
• 1 clove of garlic, crushed or grated
• 400g/13oz of fresh firm ricotta
• 100g/3oz of feta, crumbled
• 30g/1oz of grated parmesan
• 2 eggs
• 2 sprigs of flat leaf parsley, chopped
• zest of 1 lemon
• a pinch of ground nutmeg
• pepper
• 100g/4oz of filo pastry
• 30g/1oz of butter, melted for glazing or olive oil
• lemon wedges

Method

1. Defrost the spinach then squeeze out any excess liquid.
2. In a saucepan, heat the olive oil and cook the onion and garlic until fragrant (about 10 minutes). Add a bit of water to stop the onion from colouring. Turn onto a plate and allow to cool.
3. In a large bowl, mix ricotta, feta, parmesan, eggs, parsley, lemon zest, nutmeg and pepper. Add spinach and cooled onion mix to the bowl and mix to combine.
4. Preheat the oven to 180ºC /375ºF / Gas mark 4–5.
5. Line the base of a 25cm/10″ round or 30cm x 20cm (12″x 8″) rectangle ovenproof dish with 2 sheets of filo pastry. The edges should overhang the dish. Spread the spinach and cheese filling evenly over the base, then fold in overhanging edges of pastry.
6. Brush the edges with butter, then place another 2 sheets of filo pastry on the top, then brush with butter.
7. Place in the oven and bake for 30–40 minutes.
8. Remove from oven and leave to stand for 15 minutes, then cut to serve.

TIP
This is great served as part of a banquet, or by itself. Also a perfect lunch the following day.