Recipes
Greek Spanakopita Recipe
- Meals
- 8 servings
- 20 minutes preps
- 30 minutes cooking
Ingredients
- ¼ cup (60ml) oliveoil
- 1x onion, finely chopped
- 1x bunch shallots(spring onions), finely chopped (optional)
- 750g baby spinach
- 1x bunch silver beet - leaves removed, chopped (discard stalks)
- 1 x bunch tablespoons chopped dill
- 250g Greek feta cheese, crumbled
- 2x table spoons of Cumin
- 4x eggs, lightly beaten
- 12 sheets filo pastry or 6 sheets of puff pastry
- salt and pepper to taste.
- 1xtablespoon of butter
Method
- Combine onion, shallots spinach, silverbeet and dill.
- Add the feta cheese, egg and cumin, salt and pepper (separate 2 table spoons of egg to use for brushing the pastry)
- Preheat oven to 180°C.
- Brush a 2 1/2-litre baking dish with butter.
- Lay the puff pastry on base and sides of the dish.
- Spread the mixture over top.
- Cover with remaining puff pastry.
- Trim excess pastry with kitchen scissors and tuck edges into sides of dish.
- Brush top with the remaining egg and score with a fork.
- Cover with aluminum foil and bake for 35 minutes.
- Remove the aluminum foil, increase the temperature to 190°C and bake for another 15 minutes or until golden.
- Rest for 10 minutes.