Spinach Spanakopita 🥧

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A savoury Greek pie make with crispy, golden filo pastry.


500g Spinach
3 tablespoon Rapeseed oil
1 Shallot chopped
6 Spring onions chopped
2 Garlic cloves chopped
A pinch of Nutmeg
200g Ricotta
1 Egg beaten
2 tablespoons Dill chopped
2 tablespoon Chives
2 tablespoons Mint chopped
250g Filo pastry
100g Feta


Place the spinach in a bowl, pour boiling water on top and carefully press down the spinach with a spoon and leave to wilt, stirring occasionally.

Tip into a colander, run cold water on top, drain and squeeze out any excess water then pat dry.

Heat two teaspoons of oil in a frying pan, add the shallots, spring onions and garlic, saute until softened and reduce the heat. Tip in the spinach, season with pepper and nutmeg and leave to cool.

Preheat the oven to 190C or 170C for fan assisted ovens and place a baking tray in the oven to heat.

In a bowl, combine the ricotta, egg, dills, chives and mint then season with salt and pepper. Oil a deep tin, lay the filo pastry sheets on to a board, brush with oil, sprinkle some dill on top and lower the pastry into the prepared tin.

Add another layer of pastry allowing it to overhang the other way around, oil and repeat until the tin is covered.

Stir the ricotta mixture into the spinach, crumble in feta, stir and spoon into the pastry. Bring the pastry sides up and over the filling (trim if needed) brush with oil, sprinkle with sesame seeds and place on the heated baking tray.

Place in the oven for 25 to 30 minutes or until crisp and golden. Leave to cool for 10 minutes before serving.

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