Name: spanakopita
Prep time: PT0H-45M
Cook time: PT0H-40M
Total time: PT0H-85M
Yield: 1 servings
Ingredients: 1 kg frozen spinach, thawed and drained of excess water; ½ bunch parsley, chopped; ½ bunch dill, chopped; 1 onion, chopped; 5 cloves garlic, finely sliced; 180 g feta cheese; 400 g ricotta cheese; 1 tsp nutmeg, freshly grated; 350 g butter, melted; 375 g packet of filo pastry; 2 tbsp pepitas; 3 eggs, lightly whisked

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!

Yields1 Serving

Prep Time-45 minCook Time-40 minTotal Time-85 min

1 kg frozen spinach, thawed and drained of excess water

½ bunch parsley, chopped

½ bunch dill, chopped

1 onion, chopped

5 cloves garlic, finely sliced

180 g feta cheese

400 g ricotta cheese

1 tsp nutmeg, freshly grated

350 g butter, melted

375 g packet of filo pastry

2 tbsp pepitas

3 eggs, lightly whisked

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