Spanakopita

Recipe from: 20 May 2015
recipes, Greek

Ingredients 14
Servings 4
Time 00:20

Ingredients

  • FILLING:
  • 1
    Tbs
    butter
  • 4
    spring onions, chopped
  • 3
    garlic cloves, crushed
  • 600
    g
    baby spinach
  • 2
    Tbs
    fresh dill, chopped
  • 20
    g
    chopped parsley
  • 200
    g
    feta cheese, crumbled
  • 2
    eggs, beaten
  • sea salt and black pepper
  • 1
    roll phyllo pastry
  • 100
    g
    melted butter
  • 2
    Tbs
    sesame seeds
  • 1
    tub taramasalata to serve
 

Method

00:30
 

Preheat oven to 180ºC.

Heat butter in a pan and fry onions and garlic until golden. Add spinach and dill; cook until wilted. Remove, allow to cool, then drain well. Add herbs, feta and eggs; season well.

Unroll phyllo on a surface and keep covered with a damp tea towel to prevent it from drying out.

Brush a sheet of phyllo with melted butter; top with another sheet.

Brush top sheet with butter; slice the stack length ways into 3 long strips.

Place a heaped spoonful of the filling about 3cm from the bottom of each strip and fold the bottom edge of the pastry over the filling to enclose and form a triangle.

Continue to fold pastry strip up, corner to corner. Brush with a little extra butter; sprinkle with sesame seeds, then place on a baking tray. Repeat with remaining pastry and filling.

Bake for 25 to 30 minutes.

Text and image: Fairlady

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


 

 

Read more on: bake  |  greek  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.