Spanakopita, the famous Greek Spinach Pie is an easy and delicious way to eat your greens.
AND it’s a great source of protein
AND calcium
AND magnesium
AND (may as well tick all the boxes 😉) it’s PLANT-BASED.
Ingredients (Serves 4-6)
60ml extra virgin olive oil
2 garlic cloves, crushed
1 brown onion, finely chopped
1.4kg baby spinach leaves (or 5 X 280g packs)
3 tablespoons (bunch) finely chopped dill
200g Greek Fetta cheese (cow, sheep or goat)
375g Ricotta cheese (cow, sheep or goat)
4 eggs, lightly beaten
3 tablespoons grated parmesan or kefalotyri cheese
1/2 teaspoon grated Nutmeg
120g butter, melted
1 packet Filo Pastry (or about 14 sheets)
Method
Heat oil in large pan. Add onion and garlic. Cook for 1 minute until softened. Add a large handful of spinach leaves, stir until wilted, then keeping adding handfuls until all cooked. Drain in colander, then leave to cool. Press down with a large spoon to remove moisture, and then wrap the lot in a clean tea towel or paper towel and squeeze out the rest of the moisture.
In a large bowl, combine spinach mixture with dill, cheeses, egg and nutmeg.
Preheat oven to 180C (350F)
Lay one sheet of filo on base and sides of a 2.5L (2.6Q) baking dish, brush with butter. Repeat with 6 or 7 sheets of filo. Add spinach and cheese mixture. Cover with remaining filo, brushing each sheet with butter. Trim excess pastry with scissors. Brush top filo with last of the butter, and score a diamond pattern with a sharp knife.
Bake for approx 1 hour or until golden and irresistible.
Rest for 10 minutes, then cut and serve.
Serve with baby truss tomatoes.
Spanakopita freezes well. Wrap in foil and freeze when uncooked, or cook and freeze.
