I came across this recipe on SBS Food Safari, an Australian TV series, around 2012 & honestly this is the best treat for soul warming, crispy, crunchy deliciousness.
If you don't like butter or cheeses don't bother making it !
If you don't like butter or cheeses don't bother making it !
Ingredients
* 1 bunch spinach approx 400g
* 300g feta
* 100g ricotta
* 40g (½ cup) finely grated hard cheese such as kefalograviera, parmesan or pecorino
* 5 eggs
* 2 tbsp dry breadcrumbs
* ¼ tsp ground nutmeg
* ½ tsp freshly ground black pepper
* 60 ml (¼ cup) olive oil
* 2 dill sprigs, chopped (we can never get this in our shops & I don't grow it so I miss this out)
* 4 spring onions, chopped
* 375 g fresh filo pastry ie 1 pack
* 125 g butter, melted
Instructions
Preheat the oven to 180°C.
Trim the roots from the spinach.
Wash the leaves and drain them.
Coarsely shred and set aside.
The spinach needs to be as dry as possible. You can dry it off by wrapping it in a clean tea towel if you want.
Place the feta in a large bowl and roughly mash with a fork.
Add the ricotta, hard cheese, eggs, breadcrumbs, nutmeg, pepper, oil, dill (if using) and spring onions.
Mix with the fork to combine.
Place the spinach on top and mix gently to combine.
Melt the butter in either a small pot or the microwave.
Butter (or oil) the base & sides of a 20 cm x 30 cm x 5 cm baking dish.
Lay the filo out on a work surface.
Line the dish with a sheet of filo and brush it with butter.
Top with another sheet of filo, brush with butter and continue until 8 to 10 sheets of filo remain.
# If you're finding you're quite slow layering the filo you can cover the filo with a dry tea towel and then a damp one to keep it from drying out.
Use a large metal spoon to gently mix the spinach filling until thoroughly combined.
Tip into the filo base and spread out evenly.
Layer with the remaining sheets of filo brushing each with butter as you lay it on top, ensure the final sheet is well buttered.
Fold any overhanging pastry inward, tuck them down & brush with butter.
Use a sharp knife to score the pastry, or pierce it, once or twice to allow air to escape during baking.
Sprinkle lightly with water and bake in the oven for approx 30 to 45 minutes or until well browned.
Gently shake the baking dish; the spanakopita will slide easily when it is cooked.
When it's cooked let it rest for 15 minutes before serving.
* 1 bunch spinach approx 400g
* 300g feta
* 100g ricotta
* 40g (½ cup) finely grated hard cheese such as kefalograviera, parmesan or pecorino
* 5 eggs
* 2 tbsp dry breadcrumbs
* ¼ tsp ground nutmeg
* ½ tsp freshly ground black pepper
* 60 ml (¼ cup) olive oil
* 2 dill sprigs, chopped (we can never get this in our shops & I don't grow it so I miss this out)
* 4 spring onions, chopped
* 375 g fresh filo pastry ie 1 pack
* 125 g butter, melted
Instructions
Preheat the oven to 180°C.
Trim the roots from the spinach.
Wash the leaves and drain them.
Coarsely shred and set aside.
The spinach needs to be as dry as possible. You can dry it off by wrapping it in a clean tea towel if you want.
Place the feta in a large bowl and roughly mash with a fork.
Add the ricotta, hard cheese, eggs, breadcrumbs, nutmeg, pepper, oil, dill (if using) and spring onions.
Mix with the fork to combine.
Place the spinach on top and mix gently to combine.
Melt the butter in either a small pot or the microwave.
Butter (or oil) the base & sides of a 20 cm x 30 cm x 5 cm baking dish.
Lay the filo out on a work surface.
Line the dish with a sheet of filo and brush it with butter.
Top with another sheet of filo, brush with butter and continue until 8 to 10 sheets of filo remain.
# If you're finding you're quite slow layering the filo you can cover the filo with a dry tea towel and then a damp one to keep it from drying out.
Use a large metal spoon to gently mix the spinach filling until thoroughly combined.
Tip into the filo base and spread out evenly.
Layer with the remaining sheets of filo brushing each with butter as you lay it on top, ensure the final sheet is well buttered.
Fold any overhanging pastry inward, tuck them down & brush with butter.
Use a sharp knife to score the pastry, or pierce it, once or twice to allow air to escape during baking.
Sprinkle lightly with water and bake in the oven for approx 30 to 45 minutes or until well browned.
Gently shake the baking dish; the spanakopita will slide easily when it is cooked.
When it's cooked let it rest for 15 minutes before serving.
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