Spanakopita is a fantastic vegetarian dish the whole family can enjoy, and perfect for an occasion when you have lots of mouths to feed.
Prep: 10 mins
Cook: 45 mins
- 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
- 100g/4oz of filo pastry
- 30g/1oz of butter, melted for glazing or olive oil
- lemon wedges
- Defrost the spinach then squeeze out any excess liquid.
- 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.
- 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.
- Preheat the oven to 180ºC /375ºF / Gas mark 4–5.
- 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.
- Brush the edges with butter, then place another 2 sheets of filo pastry on the top, then brush with butter.
- Place in the oven and bake for 30–40 minutes.
- Remove from oven and leave to stand for 15 minutes, then cut to serve.
This is great served as part of a banquet, or by itself. Also a perfect lunch the following day.
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