Spanakopita
Spinach and feta between shattering sheets of filo. We are using shop-bought pastry and a frying pan, because nobody is stretching their own filo before a weeknight dinner and pretending otherwise.
- Total time
- 19 min
- Serves
- 4
- Effort
- Medium
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Heat the oven to 220C fan. Squeeze the spinach in a clean tea towel until almost no liquid comes out, which takes real effort and makes the whole dish.
Mix the spinach with the feta, spring onions, dill, egg, nutmeg and plenty of black pepper. It should need no extra salt.
Brush 3 filo sheets with butter and layer them into a small baking tin or ovenproof frying pan, letting the edges overhang.
Spread the filling in an even 2cm layer, fold the overhang inwards, then butter and layer the remaining 3 sheets on top, tucking them down the sides.
Score the top into squares with a sharp knife, brush with the last of the butter, and bake for 14 minutes until deep golden and audibly crisp. Rest 3 minutes before cutting.
Read all that and thought “absolutely not”?
Completely fair. Spanakopita is sitting in the Greek kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Greek kitchen
Lemon, oregano and a suspicious amount of feta.