Spanakopita
Ingredients:
750g fresh spinach
5 spring onions
small bunch of parsley
150g feta, crumbled
150g ricotta
2 small eggs
50ml olive oil
6 sheets filo pastry
pinch of nutmeg
salt and pepper
Method:
- Heat the oven to 180C
- Remove any tough stalks from the spinach, rinse then place it in a steamer over a medium heat
- Put the lid on the pan and steam for a few minutes, until the spinach is wilted
- Tip into a colander, press out the excess liquid and squeeze dry. Set aside to cool
- Finely chop the spring onions and parsley
- Chop the feta cheese into cubes
- Put the cooled spinach into a bowl with the spring onions, parsley, feta and ricotta
- Beat the eggs, then mix in along with the nutmeg and season well
- Brush a 30cm x 20cm x 5cm ovenproof dish (or similar) with olive oil and lay in a sheet of filo lengthways
- Brush with more oil and add another layer of pastry
- Repeat, brushing with oil between the layers, until you have built up a pastry base that's 3 layers deep
- Lay on two further layers, crossways, leaving them hanging over the sides, and brush these with oil, too
- Spread the filling evenly over the filo, fold over the crossways layers, then any edges from the lengthways layers
- Cover the top with the remaining layers of filo, brushing with oil as you go. Brush the top with oil, too
- Bake for 30-35 minutes
Original Source:
Izzy Silvester
