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Spanakopita
Recipe Date:
October 17, 2024
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 large bundle of fresh spinach, chopped
- 1 cup feta cheese, crumbled
- ½ cup ricotta cheese
- ½ cup brown onions, chopped
- ¼ cup fennel tops, chopped
- ¼ cup fresh parsley, chopped
- 3 eggs, beaten
- Salt and pepper to taste
- 1 pack of filo, thawed
- ¼ cup olive oil
Directions
- Preheat your oven to 175°C.
- In a heavy based pan sauté onions with olive oil until translucent, then add spinach. Cook spinach until wilted. Add chopped fennel tops and remove from heat. Once cooled add remaining fresh herbs.
- In a large bowl (or your pan) mix together the spinach herb mix with, feta, ricotta, and beaten eggs. Season with salt and pepper.
- Layer filo pastry: Brush a baking dish with olive oil. Lay a sheet of filo in the dish and brush with more oil. Repeat with about 5 pieces of filo, brushing each layer.
- Add Filling: Spread the spinach filling evenly over the filo.
- Top with filo: Continue layering the remaining 5 filo sheets on top of the spinach mixture, brushing each sheet with butter or oil. Fold edges together.
- Bake in the preheated oven for 45-50 minutes, until the filo is golden brown and crispy.
- Let it cool slightly to allow it to set before cutting. Serve alongside a fresh green crunchy salad and wedge of lemon.