Spanakopita
- Replies 2
I have different versions of this and as I recently reviewed the Coles and Aldi Spanakopita I thought I would add this really easy recipe.
Absolutely delicious
I will eat this as a main meal and served with salad
Feel free to adjust the herb quantities, I love lots!
Ingredients
1 large bunch of sliverbeet washed and chopped (kept raw). If you want to use English spinach then use 2 bunches
1 cup of chopped dill.
1/2 cup chopped mint.
4-6 chopped spring onions.
4 eggs.
1/2 cup olive oil
500g Ricotta.
200g Feta I use the Australian fetta as it is the cheapest
Generous amount of cracked pepper.
Salt - use sparingly.
1 box filo pastry
Olive oil brushing pastry.
Sesame seeds. optional
Method
1. Combine all the filling ingredients into a large bowl and incorporate well then set aside.
2. Preheat your oven to 199 C or 170C fan forced. Begin by layering 10 sheets of filo pastry at the bottom of your large tray, approximately 12” in size. Ensure you brush olive oil between each layer and allow the pieces to partially over hang off the edges of the tray that way you can roll them back in afterwards.
3. Pour in the spanakopita mixture and spread it out evenly. Add another 8-10 filo sheets on top ensuring each one is brushed lightly with olive oil before adding the next. Roll in the overhanging pieces to create a boarder around your tray. Brush with a final drizzle of olive oil and sprinkle with sesame seeds. With a sharp knife gently slice the pieces of spanakopita for easy cutting after the bake .
4. Bake for approximately 40 minutes and until the filo is golden. If the filo is browning too quickly, place the tray on the bottom rack in your oven.
Allow it to cool for 5 minutes and enjoy it best hot!
Absolutely delicious
I will eat this as a main meal and served with salad
Feel free to adjust the herb quantities, I love lots!
Ingredients
1 large bunch of sliverbeet washed and chopped (kept raw). If you want to use English spinach then use 2 bunches
1 cup of chopped dill.
1/2 cup chopped mint.
4-6 chopped spring onions.
4 eggs.
1/2 cup olive oil
500g Ricotta.
200g Feta I use the Australian fetta as it is the cheapest
Generous amount of cracked pepper.
Salt - use sparingly.
1 box filo pastry
Olive oil brushing pastry.
Sesame seeds. optional
Method
1. Combine all the filling ingredients into a large bowl and incorporate well then set aside.
2. Preheat your oven to 199 C or 170C fan forced. Begin by layering 10 sheets of filo pastry at the bottom of your large tray, approximately 12” in size. Ensure you brush olive oil between each layer and allow the pieces to partially over hang off the edges of the tray that way you can roll them back in afterwards.
3. Pour in the spanakopita mixture and spread it out evenly. Add another 8-10 filo sheets on top ensuring each one is brushed lightly with olive oil before adding the next. Roll in the overhanging pieces to create a boarder around your tray. Brush with a final drizzle of olive oil and sprinkle with sesame seeds. With a sharp knife gently slice the pieces of spanakopita for easy cutting after the bake .
4. Bake for approximately 40 minutes and until the filo is golden. If the filo is browning too quickly, place the tray on the bottom rack in your oven.
Allow it to cool for 5 minutes and enjoy it best hot!
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