Ingredients
Scale
- 750 g (1 lb 11 oz) frozen spinach, thawed and drained well (see note 1)
- 6 spring onions (scallions), finely sliced
- ½ bunch dill, fronds picked and finely chopped (or chopped parsley)
- ¼ bunch mint, leaves picked and finely chopped
- 4 eggs
- 300 g (101/2 oz) fresh ricotta
- 200 g (7 oz) feta, crumbled
- 1 tsp sea salt flakes
- ¼ tsp cracked black pepper
- 8–10 sheets filo pastry
- Olive oil spray
- Black sesame seeds, to sprinkle
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- In a large bowl, use your hands to combine the frozen spinach, spring onion, dill, mint, eggs, ricotta, feta, salt and pepper.
- Layer four sheets of filo pastry in a baking dish, spraying or brushing with olive oil between each layer. There should be some overhang.
- Place the spinach mixture into the baking dish, folding the overhanging filo pastry back onto the mixture.
- Scrunch the remaining sheets of filo into rough balls and place them on top of the pie, spraying again with olive oil. Sprinkle with the black sesame seeds.
- Bake for 30 minutes in the bottom half of the oven (to ensure a crispy base) until the pastry is golden brown.
- Allow to stand for 10 minutes before serving.
- Serve warm or at room temperature.
Notes
Note 1 – Thaw the spinach as per the packet instructions and drain through a fine-mesh sieve. Wrap the spinach in a damp, clean tea (dish) towel and use your hands to wring out any excess water. The drier the spinach, the crispier the pastry.
Make ahead
The pie can be assembled and refrigerated up to 24 hours prior to baking, or frozen for up to 4 weeks. Bake from frozen in a 200°C (400°F) (180°C/350°F fan-forced) oven – allow up to 1 hour.
Leftovers
Refrigerate the cooked spanakopita for up to 3 days. Freeze in individual portions for up to 4 weeks. Reheat in a 200°C (400°F) (180°C/350°F fan-forced) oven. It can be eaten cold too, and leftovers make great lunchbox fillers.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Vegetarian
- Method: Bake