Perfect Spanakopita

Recently, I’ve noticed that winter has got the best of me and I haven’t been eating as well as I should have. Therefore, I’ve made efforts to clean up my diet, and I found this recipe, which is not only a great crowd pleaser but is getting me back into healthy eating, ready for summer. I’m excited about showing you this recipe and can guarantee the whole family will love it. Spinach is the main star of this recipe and is a great source of  Vitamin K, C, and folate as well as magnesium, iron and Vitamin B2. Spanakopita is a Greek classic meal and is great for breakfast, lunch, and dinner, enjoyed hot or cold. Give this recipe a try and let me know what you thought of it!

 

Prep 20 min

Cook 30 min

Makes 6-8 pieces

1kg adult spinach, or frozen whole leaf spinach, defrosted

Salt

2 tbsp olive oil

1 red onion or leek, finely chopped

4 spring onions, chopped

300g feta, crumbled

25g dill, chopped

20g mint, leaves removed and chopped

3 sprigs oregano, chopped

50g bulgur wheat (optional)

2 eggs, beaten

Zest of 1 unwaxed lemon

Nutmeg

250g filo pastry

Oil, to brush

 

Trim the spinach and wash well, then roughly chop. Put in a colander with a good sprinkle of salt, and massage until it wilts (omit this stage if using frozen).

 

Gently fry the red onion or leek in the oil until softened, then take off the heat and stir in the spring onion. Tip into a large bowl with the feta, herbs and bulgur, if using.

 

Wring the spinach in handfuls until no more liquid comes out (it should look thoroughly wilted), stir into the cheese mix, then add the egg, zest, a glug of oil and a good grating of nutmeg and mix again (I find hands the best tool for this). Season lightly, remembering that feta is quite salty.

 

Heat the oven to 200C/390F/gas 6. Brush a 30cm x 25cm baking tin with olive oil, then line with half the filo, brushing each sheet with oil as you go (a spray is useful here, if you have one), and taking care not to press them down in the process. Leave any excess overhanging the sides.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Spoon in the filling, level the top, then put the lid on: repeat the layering process with the remaining pastry. Fold the overhang inwards, to make an edible rim, drizzle with more oil and cut into the desired portion sizes. Bake for about 30-40 minutes, until golden.

Leave to cool slightly before serving.