Made with spinach or other greens, creamy filo cheese, and crispy-crunchy filo pastry, it's a delight with every bite!
Servings 8 Portions
Baking sheet or tray
- 1 box Filo pastry
- 1 med Red onions halved and sliced
- 2 Scallions or Spring onions finely chopped
- 2 cloves Garlic crushed
- 500 gr Spinach washed and roughly chopped
- pinch Grated nutmeg
- 200 gr Feta cheese crumbled
- 2 lrg Eggs beaten
- 40 ml Olive oil
- Salt and Pepper to taste
Heat the oven to 200C/fan 180C/gas 6.
Sauté the onions in a little oil until soft and turning golden. Add the garlic and fry for a 3 minutes. Add the spinach, tossing with the onions and garlic, and cover with a lid until wilted. Remove from heat, and cool slightly.
When cool enough to handle comfortably, add the spinach and onion mix to a bowl - leave behind any liquid. Add to this the egg, spices, feta, and scallions.
Shaping the Spanakopita - layered method
Place a sheet of filo on the pan and drizzle with olive oil, let the filo drape the sides. Place another 3 sheets like the first. Add the vegetable and feta mix to the filo lined tray, and fold in the filo that was draped over the tray edges.Now, repeat the first filo layering with the remaining filo, remembering to drizzle oil between each layer of filo pastry, and to tuck in the over hanging pieces of filo so it forms a neat parcel.
Brush olive oil over the top, then score the top with a sharp knife so steam can escape.
Bake for approximately 60 minutes, or until the spanakopita is golden in colour.
Remove from the oven and leave to cool for 10-15 minutes, then cut to serve.