The Best Spanakopita Ever
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Spanakopita is the absolute best when it’s fresh, crispy and piping hot out of the oven!
I use silverbeet but traditionally you use English spinach. This is a personal preference as I enjoy the filling to be more substantial with silverbeet. If you use English spinach, you will use 2 bunches.
Ingredients
1 large bunch of sliverbeet washed and chopped
1/4 cup chopped dill
1/2 cup chopped mint.
4-6 chopped shallots
3 eggs.
1/4 cup olive oil.
500g Ricotta cheese.
200g feta I use the Australian one as its cheaper
1/2 teaspoon black pepper.
Salt - use sparingly.
1 box filo pastry
100g unsalted butter melted brushing pastry.
Method
1. In a frypan cook spinach until soft , 5 minutes max. Turn heat off and Add shallots and stir through
2. . Combine all the filling ingredients including spinach mixture into a large bowl and mix well then set aside.
2. Preheat your oven to 180°C 160 °C fan-forced
3. Brush and layer 8 sheets of filo pastry and place into a baking dish around 35 cm
4. Add the filling spreading it out evenly.
Top with another 8 sheets of filo pastry brushing each sheet. Cut through the top 2 or three sheets, cutting into 3 × 5 squares so 15 squares in total
4. Bake for approximately 40 minutes, until the fillo is golden. If the fillo 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!
Kali orexi! Good eating
I use silverbeet but traditionally you use English spinach. This is a personal preference as I enjoy the filling to be more substantial with silverbeet. If you use English spinach, you will use 2 bunches.
Ingredients
1 large bunch of sliverbeet washed and chopped
1/4 cup chopped dill
1/2 cup chopped mint.
4-6 chopped shallots
3 eggs.
1/4 cup olive oil.
500g Ricotta cheese.
200g feta I use the Australian one as its cheaper
1/2 teaspoon black pepper.
Salt - use sparingly.
1 box filo pastry
100g unsalted butter melted brushing pastry.
Method
1. In a frypan cook spinach until soft , 5 minutes max. Turn heat off and Add shallots and stir through
2. . Combine all the filling ingredients including spinach mixture into a large bowl and mix well then set aside.
2. Preheat your oven to 180°C 160 °C fan-forced
3. Brush and layer 8 sheets of filo pastry and place into a baking dish around 35 cm
4. Add the filling spreading it out evenly.
Top with another 8 sheets of filo pastry brushing each sheet. Cut through the top 2 or three sheets, cutting into 3 × 5 squares so 15 squares in total
4. Bake for approximately 40 minutes, until the fillo is golden. If the fillo 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!
Kali orexi! Good eating
