Spanakopita
Serves: 6-8
Prep time: 20 minutes
Cook time: 45 minutes
INGREDIENTS
- 750g frozen spinach, thawed and drained thoroughly
- 2T Extra Virgin Olive Oil (EVOO)
- 2 leeks, cleaned and chopped
- 300g feta cheese, crumbled
- 1/2 bunch of dill, roughly chopped
- 2 sprigs of mint leaves, roughly chopped
- 2 eggs, beaten
- 1 lemon, zested
- 1/2tsp freshly grated nutmeg
- 250g filo pastry
- Extra EVOO for layering pastry
METHOD
- Preheat oven to 200C, grease a 25cm x 30cm tin with olive oil.
- Divide filo dough in half and layer half of the sheets in the bottom of the tin, brushing olive oil between each layer of dough. Cover remaining dough with a damp tea towel to ensure it doesn't dry out.
- Place 2T of EVOO in a medium sized pan and saute leek until soft. Set aside to cool slightly.
- Ensure all excess water is pressed out of the spinach and place in a bowl with feta, herbs, eggs, lemon zest and fresh nutmeg. Add in cooled leeks and mix thoroughly.
- Place mixture on pastry the pastry in the tray.
- Layer remaining filo with EVOO until all the pastry has been used. Brush the top sheet with EVOO and optionally, scatter with sesame seeds
- Bake for 40-45 minutes or until the top is crispy and golden.
- Allow to stand for 5 minutes before slicing into large squares and serving.
Enjoy this warm, crispy lunch or dinner with a side salad or even a bowl of vegetable soup!
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