Golden, flaky pastry and a cheesey, herby filling make our spanakopita a moreish snack or delicious dinner component.
Makes 8
1 hr
Ingredients
- 60g baby spinach, chopped
- ½ bunch dill, chopped
- ½ bunch mint, chopped
- 4 spring onions, chopped
- 2 tbs dried breadcrumbs
- ½ tsp ground nutmeg
- 200g Greek feta
- 200g ricotta
- 45g parmesan, grated
- 4 eggs, beaten
- 375g filo pastry
- 125g butter, melted
Method
1
Preheat the oven to 180°C. Line 2 baking trays with baking paper.
2
Add the spinach, dill, mint, spring onion, breadcrumbs, nutmeg, cheeses and eggs to a large mixing bowl and stir well to combine.
3
Lay a sheet of filo pastry onto a large chopping board or clean work surface. Brush lightly with the melted butter and lay another sheet over the top. Repeat, until you have 4 sheets in a stack, finishing with the filo pastry.
4
Lay the filo sheets so the short end is closest to you. Halve the stack vertically so you end up with two long rectangular strips. Place ¹⁄³ cup of the cheese mixture on the top of each strip. Fold the top end of the strip diagonally over the filling to meet the side, making a triangle. Fold downwards and then diagonally again, continuing until you have reached the bottom of each strip, trimming off any excess at the end.
5
Repeat steps 3 and 4 until you have finished using all the filling.
6
Arrange the pastries onto the lined trays and brush with melted butter. Bake, rotating the trays halfway, for 30–40 minutes, or until golden brown and cooked through.
