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Spanakopita

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Being half Greek has given me the opportunity to delve into family recipes that have endured generations. This is a speciality that I learned from my nan, or yaya as she is known, although I have updated it to take advantage of modern conveniences. To be really authentic the filo should be made by hand from a mixture of flour, water, olive oil and wine vinegar, and rolled out with a thin rolling pin akin to a broomstick. Whilst making filo can be thoroughly therapeutic experience, most of the time it's just easier to buy it at the shop. The paper thin sheets come out crisper than homemade filo, but it is neither more nor less delicious, just different. Since 'peasant food' recipes like this are so subjective, this recipe lends itself well to common quantities found at the supermarket, meaning there are no annoying scraps left over. The end result is an impressive pie that can be cut into small appetiser-sized pieces or large squares served with a good dollop of Greek-style yogurt and a Greek salad for an authentic country meal. Don't forget a bowl of Kalamata olives and a block of good quality feta, plus lots of proper stone baked, make-your-jaws-sore bread on the side for the full experience.

Being half Greek has given me the opportunity to delve into family recipes that have endured generations. This is a speciality that I learned from my nan, or yaya as she is known, although I have updated it to take advantage of modern conveniences. To be really authentic the filo should be made by hand from a mixture of flour, water, olive oil and wine vinegar, and rolled out with a thin rolling pin akin to a broomstick. Whilst making filo can be thoroughly therapeutic experience, most of the time it's just easier to buy it at the shop. The paper thin sheets come out crisper than homemade filo, but it is neither more nor less delicious, just different. Since 'peasant food' recipes like this are so subjective, this recipe lends itself well to common quantities found at the supermarket, meaning there are no annoying scraps left over. The end result is an impressive pie that can be cut into small appetiser-sized pieces or large squares served with a good dollop of Greek-style yogurt and a Greek salad for an authentic country meal. Don't forget a bowl of Kalamata olives and a block of good quality feta, plus lots of proper stone baked, make-your-jaws-sore bread on the side for the full experience.

Ingredients

Serves: 4-6

Metric Cups
  • 750 grams fresh spinach (prewashed is easier)
  • 20 grams fresh mint
  • 15 grams fresh dill
  • 1 bunch spring onion
  • 200 grams feta cheese
  • 3 eggs
  • 250 grams filo pastry
  • olive oil
  • greek yoghurt (full fat)
  • 26½ ounces fresh spinach (prewashed is easier)
  • ¾ ounce fresh mint
  • ½ ounce fresh dill
  • 1 bunch scallion
  • 7 ounces feta cheese
  • 3 eggs
  • 8⅚ ounces filo pastry
  • olive oil
  • greek yoghurt (full fat)

Method

Spanakopita is a community recipe submitted by duffs10 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Oven: 175°C
  • Microwave or steam spinach until it’s limp (~3 minutes per bag). Allow to drain in a colander and when cooled press out as much water as possible. Chop the spinach and put into a large mixing bowl.
  • Chop up the mint, dill and spring onions and add it to the spinach. Crumble up the feta cheese and add it. Crack the eggs into the mixture and stir everything together with a spoon until just combined.
  • Brush a 9x13 (preferably glass) pan with olive oil. Layer half the packet of filo pastry in the pan, brushing each layer lightly with olive oil.
  • Spread out the spinach mixture evenly. Layer the rest of the filo pastry on top, again brushing each layer with olive oil.
  • Roll up the edges tightly and brush the top lightly with olive oil.
  • Bake in the oven for about 35-45 minutes until the top is golden brown. Cool for 10-15 minutes before cutting into serving-sized pieces.
  • Serve with yogurt.
  • Oven: 175°C
  • Microwave or steam spinach until it’s limp (~3 minutes per bag). Allow to drain in a colander and when cooled press out as much water as possible. Chop the spinach and put into a large mixing bowl.
  • Chop up the mint, dill and scallions and add it to the spinach. Crumble up the feta cheese and add it. Crack the eggs into the mixture and stir everything together with a spoon until just combined.
  • Brush a 9x13 (preferably glass) pan with olive oil. Layer half the packet of filo pastry in the pan, brushing each layer lightly with olive oil.
  • Spread out the spinach mixture evenly. Layer the rest of the filo pastry on top, again brushing each layer with olive oil.
  • Roll up the edges tightly and brush the top lightly with olive oil.
  • Bake in the oven for about 35-45 minutes until the top is golden brown. Cool for 10-15 minutes before cutting into serving-sized pieces.
  • Serve with yogurt.
  • Tell us what you think

    What 2 Others have said

    • Fabulous recipe. Absolutely delicious with all the tongue-tingling herbs. I served it with some roast cherry tomatoes which made an an appetising combo. Pine nuts would certainly make a tasty topping or addition to the filling, but I didn't miss them, a slice of this pie was quite substantial in itself.

      Posted by MammaPo on 9th January 2016
    • I usually make Spanokopita for the vegetarians in my household at Christmas. It works hot and cold on Boxing Day. Having got to the end of the recipe i have just realised the author doesn't use pine nuts which are a classic part of the dish - lightly toasted and stirred into the spinach mix. I'll have to sprinkle mine on top this year!

      Posted by gusgus on 25th December 2013
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