This is a wonderful vegetarian recipe and it’s just so easy. True Greek cuisine. Spanakopita is a Greek pastry filled with spinach and cheese. If you watched MasterChef NZ, try this yourself!
To make Spanakopita, you’ll need:
1kg fresh spinach leaves
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
2 cups finely chopped spring onions
1 1/2 teaspoon fine sea salt
1/4 cup rice bran oil
3 cups chopped onion
250g feta cheese, crumbled
1/4 teaspoon coarse ground black pepper
14 filo sheets
3/4 cup clarified butter (ghee), melted.
How to make Spanakopita:
1) Wash and clean the spinach. Discard the stems. Drain & cut the leaves into shreds.
2) Combine the spinach, parsley, dill, spring onions and sea salt in a bowl. Let stand for 15 minutes, then press out all of the liquid.
3) Heat the rice bran oil in a good quality pan and sauté the 3 cups of chopped onions until soft and transparent. Add the spinach mixture from step 2 and sauté for a few more minutes. Add the feta cheese and black pepper.
4) Place each of 7 filo leaves in a buttered 30 x 45cm deep baking pan, brushing each filo leaf with melted clarified butter (ghee). Add the spinach mixture from step 3, spread into a thick layer then add remaining filo leaves, again brushing each leaf with melted clarified butter. Cut into 3″x 3″ pieces with a sharp knife.
5) Bake at 180 degrees Celsius for 30 minutes or until golden brown.
“So easy, and so greek!” Lucy Bowen, Hamilton.
Trudi’s tip: this recipe is also ideal using silverbeet or amaranth.