Spanakopita

Prep Time: 25 minutes

Cooking Time: 45 minutes

Serves: 4-6

Ingredients

• 2 Bunches English Spinach  
• ¼ Bunch Shallots 
• 2 Garlic Cloves  
• ½ Lemon 
• 120g Greek Feta 
• 1 Egg 
• 100g Butter 
• 12 Filo Pastry Sheets  
• 10 Sprigs Dill  
• ¼ Bunch Mint  
• ½ Cup Unsweetened Greek Yoghurt
• ½ tsp Chilli Flakes, optional 
• 1 Pinch Nutmeg  
• Salt and Pepper  
• 2 tsp Poppy Seeds, optional 
• 1 Lemon, optional

Method

1. Preheat the oven to 200°C. Cut the stems off spinach and wash leaves. Dry and sprinkle with salt. Toss well and sit for 5-10 minutes.
   
   
2. Melt the butter until it separates. Use the butterfat and discard the milk part.
   
   
3. Wash and finely slice the shallots. Pick mint and dill and finely chop. Set aside.
   
   
4. Place the spinach leaves on a clean tea towel, wrap tightly, and squeeze out the water until vibrant green and dry, then finely chop.
   
   
5. In a mixing bowl, combine the spinach, shallots, yoghurt, crumbled feta, mint, dill, chilli flakes if using, nutmeg, and season with salt and pepper. Zest the skin of ½ a lemon and grate the garlic and add to the bowl. Whisk the egg and add to the bowl. Mix well and set aside.
   
   
6. Lay one piece of filo on a damp tea towel and brush with butter. Add another sheet at a 45° angle to form a star shape. Repeat with 6-8 more sheets.
   
   
7. Grease a 25-30cm round baking dish, place the buttery pastry into it, and flatten the walls. Spread the feta and spinach mixture evenly.
   
   
8. Layer more pastry sheets with butter to create a lid. Place it on top, scrunching the pastry to fit the baking dish and create a rustic look. Brush with butter and sprinkle poppy seeds.
   
   
9. Remove excess pastry from edges and bake for 30-40 minutes until golden brown.
   
   
10. Serve hot with lemon wedges and extra chilli if desired.