Spanakopita
Ingredients
Filling
spinach (chopped)
300 g
sea salt
1 tsp
leek (finely chopped)
1 piece
spring onion (chopped)
3 piece
dill (chopped)
2 tbsp
parsley (chopped)
2 tbsp
black pepper
0.5 tsp
nutmeg (grated)
0.25 tsp
olive oil
15 ml
feta cheese (crumbled)
200 g
egg
2 piece
Pastry
butter (melted)
80 g
breadcrumbs
30 g
filo pastry sheets
8 piece
sesame seeds (black and white)
1 tbsp
Instructions
Prepare spinach
Add 300g chopped spinach to a bowl, sprinkle with sea salt and leave for 10 minutes. Then transfer to cheesecloth and squeeze out excess water.
Make filling
Add drained spinach to a bowl along with finely chopped leek, chopped spring onions, chopped dill, parsley, sea salt, pepper, grated nutmeg, splash of olive oil, crumbled feta cheese and eggs. Mix until evenly incorporated.
Melt butter
Melt high quality butter in a small saucepan or microwave.
Prepare base layers
Sprinkle breadcrumbs on the base of a baking dish. Add two sheets of filo dough and drizzle with melted butter.
Add side layers
Drape 3 more filo sheets with half the excess dough hanging over the sides. Drizzle with melted butter, then add the feta filling.
Fold and encase
Smooth out the filling, then fold over the excess dough to loosely encase the filling. Drizzle with melted butter again.
Create rose pattern
Scrunch up single sheets of filo dough into rough logs and assemble on top in a spiral pattern until you reach the centre.
Finish and bake
Drizzle more butter over the top, sprinkle with black and white sesame seeds. Bake at 180°C for 30-40 minutes until golden brown all over.
Rest and serve
Remove from oven and rest for 15 minutes before serving.
Original recipe
Storage
Best enjoyed fresh but can be reheated. Freeze before baking for longer storage.
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