This Greek pie made with spinach and salty feta and creamy ricotta cheese is delicious and very impressive when made in a spring form pan. Have a go at this Spanakopita as it's easier than it looks!
Preheat oven to 180 degrees.
Sauté the onion and garlic until soft then add the spinach and parsley and cook for a few minutes.
Remove from pan and allow to cool.
Roughly chop the spinach and place in a large bowl. Add the feta and ricotta along with the eggs and mix to combine. Add the freshly grated nutmeg and season to taste.
Use a spring form pan ( 20-25cm or a baking dish) using a pastry brush ,brush each layer of filo with butter and layer it into the pan. 10-12 layers for the base. Add the spinach mixture and fold in the layers from the side. Use a further 2-3 buttered sheets to form the top of the pie by scrunching the filo to form a top.
Scatter pepita seeds over the top and bake for 35-40 minutes.
Ingredients
Directions
Preheat oven to 180 degrees.
Sauté the onion and garlic until soft then add the spinach and parsley and cook for a few minutes.
Remove from pan and allow to cool.
Roughly chop the spinach and place in a large bowl. Add the feta and ricotta along with the eggs and mix to combine. Add the freshly grated nutmeg and season to taste.
Use a spring form pan ( 20-25cm or a baking dish) using a pastry brush ,brush each layer of filo with butter and layer it into the pan. 10-12 layers for the base. Add the spinach mixture and fold in the layers from the side. Use a further 2-3 buttered sheets to form the top of the pie by scrunching the filo to form a top.
Scatter pepita seeds over the top and bake for 35-40 minutes.
