Spanakopita: Greek spinach and cheese pie

Recipe by:

Spanakopita can also be made in individual snails, but this delicious flaky version comes in a sauté pan. This version is good for a feast. You could halve the recipe if you’re serving smaller numbers.

Spanakopita: Greek spinach and cheese pie

SERVES

15

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

60

MINUTES

CUISINE

COURSE

Main

Method

  1. Preheat the oven to 180°C/gas mark 4.

  2. Melt the butter in the and cook the sliced leeks with 2–3 tablespoons water for 4-5 minutes until tender (older leeks may take slightly longer). Scoop the leeks out of the pan and set aside on a plate while you cook the spinach.

  3. Heat the olive oil in the sauté pan, add the finely chopped onion and spring onions, and sweat over a low heat for 3–4 minutes, covered, until soft but not coloured. Increase the heat to medium, add the spinach and toss well to coat it in the oil. Season with salt, freshly ground pepper and nutmeg.

  4. Add the chopped parsley and dill, and continue to cook for 4–5 minutes, stirring, until the spinach has wilted. Turn out the spinach mixture into a colander and set aside to drain and cool Combine the crumbled feta and 100g of the grated Parmesan in a medium bowl and beat in the egg. Add the well-drained spinach and the leeks and season to taste.

  5. Brushing each sheet of filo with melted butter as you go, layer up the pastry in the base of the sauté pan so that it comes up the sides of the tin, leaving enough pastry hanging over the sides to fold over and encase the filling.

  6. Spread the filling evenly over the pastry and bring up the sides of the filo to encase the filling. Sprinkle the surface with the remaining 25g grated Parmesan. Score the top of the pie into a diamond or square pattern and brush all over with the egg wash.

  7. Bake in the oven for about 45 minutes until puffed up and golden.

  8. Serve, cut into wedges, while still warm and fluffy. 
    Taken from One Pot Feeds All by Darina Allen. Published by Kyle Books.

Ingredients

  • 50g butter

  • 900g leeks, sliced and washed really well 

  • 6 tbsp extra virgin olive oil

  • 500g onions, finely chopped 

  • 8 spring onions (both white and green parts), finely sliced 

  • 900g fresh spinach, weighed after the stalks have been removed, washed really well 

  • flaky sea salt, freshly ground black pepper and nutmeg 

  • 6 tbsp chopped flat-leaf parsley 

  • 6 tbsp chopped dill 

  • 350g feta cheese, crumbled 

  • 125g Parmesan, grated 

  • 4 organic, free-range eggs, beaten 

  • 15g melted butter, for brushing 

  • 9 sheets of filo pastry, 30 x 43cm (about one packet) 

  • egg wash, made by beating 1 egg with 2–3 tbsp milk 

  • Roasting dish 30x23x4cm 

Method

  1. Preheat the oven to 180°C/gas mark 4.

  2. Melt the butter in the and cook the sliced leeks with 2–3 tablespoons water for 4-5 minutes until tender (older leeks may take slightly longer). Scoop the leeks out of the pan and set aside on a plate while you cook the spinach.

  3. Heat the olive oil in the sauté pan, add the finely chopped onion and spring onions, and sweat over a low heat for 3–4 minutes, covered, until soft but not coloured. Increase the heat to medium, add the spinach and toss well to coat it in the oil. Season with salt, freshly ground pepper and nutmeg.

  4. Add the chopped parsley and dill, and continue to cook for 4–5 minutes, stirring, until the spinach has wilted. Turn out the spinach mixture into a colander and set aside to drain and cool Combine the crumbled feta and 100g of the grated Parmesan in a medium bowl and beat in the egg. Add the well-drained spinach and the leeks and season to taste.

  5. Brushing each sheet of filo with melted butter as you go, layer up the pastry in the base of the sauté pan so that it comes up the sides of the tin, leaving enough pastry hanging over the sides to fold over and encase the filling.

  6. Spread the filling evenly over the pastry and bring up the sides of the filo to encase the filling. Sprinkle the surface with the remaining 25g grated Parmesan. Score the top of the pie into a diamond or square pattern and brush all over with the egg wash.

  7. Bake in the oven for about 45 minutes until puffed up and golden.

  8. Serve, cut into wedges, while still warm and fluffy. 
    Taken from One Pot Feeds All by Darina Allen. Published by Kyle Books.