Spanakopita
SERVES: SIX
PREP TIME: 30 MINUTES
COOK TIME: 1 HOUR
Ingredients
2 CUPS SPINACH, ROUGHLY CHOPPED
1 BUNCH PARSLEY, ROUGHLY CHOPPED
1 BUNCH MINT, ROUGHLY CHOPPED
1 LEEK, FINELY CHOPPED
2 STALK SPRING ONION, ROUGHLY CHOPPED
2 TBSP DILL, FINELY CHOPPED
3 TSP BLACK PEPPER
250G RICOTTA
1 PACKET GREEK FETA, CRUMBLED
1 EGG, WHISKED
1/3 CUP OLIVE OIL
1 PACKET FILO PASTRY
50G BUTTER
1/2 LEMON, JUICED
SESAME SEEDS, FOR SPRINKE
Utensils
DEEP BAKING DISH
PASTRY BRUSH
SHARP KNVIES
LARGE MIXING BOWL
Method
PRE-HEAT OVEN TO 180 DEGREES CELSIUS. TAKE YOUR FILO PASTRY OUT OF THE FREEZER TO DEFROST.
PREPARE ALL OF THE MIX INGREDIENTS. ADD TO A MIXING BOWL & TOSS TOGETHER UNTIL EVENLY COMBINED.
MELT YOUR BUTTER OVER THE STOVE. BRUSH THE BOTTOM OF YOUR BAKING DISH.
GRAB 3 SHEETS OF FILO PASTRY & BRUSH ONE EDGE.
ON THE OTHER EDGE, CREATE AN EVEN LOG OF THE SPANAKOPITA MIX.
BEGIN TO ROLL FROM THE MIX END UNTIL ALL ROLL UP.
FOLD INTO A CIRCLE AND PLACE INTO THE MIDDLE OF THE DISH.
REPEAT UNTIL ALL MIX & FILO PASTRY IS USED AND YOU HAVE A PIN WHEEL LOOK.
BRUSH WITH BUTTER ON TOP FOR THE GOLDEN COLOUR & SPRINKLE WITH SESAME SEEDS.
ROAST FOR AN HOUR OR UNTIL GOLDEN & ENJOY WITH FRESH GREEK SALAD!
