Spanakopita – serves 4
This quick and easy spanakopita recipe has so much flavour and is a real crowd pleaser. We’ve taken inspiration from the Greeks with this take on a traditional Spanakopita. What a fantastic way to enjoy leafy greens.
- 400g Spinach
- 1 medium onion
- Olive oil
- Phyllo pastry
- ½ tsp. Salt
- ¼ tsp. Pepper
- ¼ cup Chickpea Flour (wheat flour as a substitute)
- 2 discs of black pepper Feta
- ½ tsp. sesame seeds
- Pre-heat your oven to 180°C
- Cut and remove the stems from the spinach leaves – these create an unpleasant texture when cooked. Place the spinach in a pot with water to steam on a medium heat. Once all the leaves have reduced, drain the remaining liquid and set the pot of cooked spinach aside.
- Dice your onion and fry it with 2 tbsp. of olive oil. You’ll need to fry them until they are entirely translucent but not crispy. Then add them to your spinach, along with the salt and pepper.
- Mix all the ingredients; you can use a flat fronted spatula to “chop” the spinach partially as you go.
- Crumble the feta discs into the spinach mixture while occasionally stirring.
- Combine your chickpea flour to the mix. Set aside.
- Brush your baking dish with olive oil and line the dish with 3-4 sheets of phyllo pastry; let the excess hang off the edges for later. Pour your filling into the phyllo pastry lined dish and spread it out evenly.
Fold a layer of the excess pastry over the top of the mixture. Brush the layer lightly with olive oil and repeat until the layers have all been folded over the top of the pie.
If you have any gaps use another sheet of phyllo pastry to cover the pie. Brush the top with olive oil and sprinkle the sesame seeds evenly over the top. Bake at 180 for 30 mins or until golden brown.
We hope you enjoy this yummy recipe, perfect for a spring afternoon!