Spanakopita

Method

1. 1
   • spinach 800 g
   • onion 1
   • spring onion 3
   • garlic 2
   • olive oil 3 tbsp

   Cook the spinach filling — Heat the olive oil in a large pan, sauté the onion, scallion and garlic until soft. Add the spinach in batches and cook until wilted and any liquid has evaporated. Let cool.

   ⏱8 min
2. 2
   • spinach 800 g
   • feta 250 g
   • ricotta 100 g
   • egg 3
   • fresh dill 2 tbsp
   • fresh parsley 2 tbsp
   • ground nutmeg ½ tsp
   • salt to taste
   • black pepper to taste

   Mix the cheese filling — Stir the feta, ricotta, eggs, dill, parsley and nutmeg into the cooled spinach mixture. Season with salt and pepper.

3. 3
   • spinach 800 g
   • phyllo dough 16
   • butter 120 g

   Layer the phyllo and filling — Brush a baking dish with melted butter. Layer 8 phyllo sheets in the dish, brushing each with butter. Spread the spinach filling evenly, then top with the remaining 8 sheets, brushing each with butter.

   ⏱15 min
4. 4

   Bake until golden and crisp — Score the top into squares with a sharp knife. Bake at 180°C (350°F) for 40 minutes until deep golden and crisp. Cool slightly, cut along the scored lines, and serve.

   ⏱40 min