Tony Tobin’s Spanakopita
This delicious Spanakopita is a spinach and feta pie which is great for sharing with friends and family. Pair it with a salad for a light lunch or picnic or add bread for a heartier dinner. Delicious!
Ingredients
- 1 large bags baby spinach (washed)
- 2 tbsp olive oil
- 4 spring onions, chopped
- 400g feta cheese, crumbled (check label if making vegetarian version)
- 1 small tub mascarpone
- 4 tablespoons grated parmesan (or vegetarian alternative)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 1 tablespoon pesto
- 2 large eggs, beaten
- Nutmeg to taste
- Salt and pepper to taste
- 2 packs filo pastry
- 1 pack butter, melted
Method
Preheat oven to 325ºF.
Wilt the spinach in a large pan with the olive oil and some seasoning. Allow to cool and drain well. Extra squeezing will be necessary when cool.
Chop the spinach and mix with the spring onions, cheeses, herbs, pesto, eggs, nutmeg and seasoning in a large bowl.
Unroll the filo sheets and place them between 2 lightly damp tea towels. (this stops the pastry drying out).
Brush a deep baking tray with melted butter and cover the bottom with 2 or 3 sheets, overhanging the edges of the tray.
Brush with more butter and place 2 more sheets on top.
Brush with butter and repeat with 2 more sheets.
Now evenly spread the spinach and feta filling on top of the pastry.
Now continue to add more sheets and butter 2 sheets at a time between brushing until all the pastry is used up
Fold the flaps from the sides neatly in and brush with a final topping of butter.
Using a sharp knife cut the spanakopita into squares but only cut half way through.
Bake for 1 hour until crispy and golden brown.
Remove from the oven and finish cutting all the way through the square cuts.
Allow to cool slightly and serve with some fresh Greek salad.
Ingredients
- 1 large bags baby spinach (washed)
- 2 tbsp olive oil
- 4 spring onions, chopped
- 400g feta cheese, crumbled (check label if making vegetarian version)
- 1 small tub mascarpone
- 4 tablespoons grated parmesan (or vegetarian alternative)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 1 tablespoon pesto
- 2 large eggs, beaten
- Nutmeg to taste
- Salt and pepper to taste
- 2 packs filo pastry
- 1 pack butter, melted
Method
Preheat oven to 325ºF.
Wilt the spinach in a large pan with the olive oil and some seasoning. Allow to cool and drain well. Extra squeezing will be necessary when cool.
Chop the spinach and mix with the spring onions, cheeses, herbs, pesto, eggs, nutmeg and seasoning in a large bowl.
Unroll the filo sheets and place them between 2 lightly damp tea towels. (this stops the pastry drying out).
Brush a deep baking tray with melted butter and cover the bottom with 2 or 3 sheets, overhanging the edges of the tray.
Brush with more butter and place 2 more sheets on top.
Brush with butter and repeat with 2 more sheets.
Now evenly spread the spinach and feta filling on top of the pastry.
Now continue to add more sheets and butter 2 sheets at a time between brushing until all the pastry is used up
Fold the flaps from the sides neatly in and brush with a final topping of butter.
Using a sharp knife cut the spanakopita into squares but only cut half way through.
Bake for 1 hour until crispy and golden brown.
Remove from the oven and finish cutting all the way through the square cuts.
Allow to cool slightly and serve with some fresh Greek salad.
