Spanakopita

YOU
8 servings
Rate this recipe
A Greek delight of spinach and feta in pastry.

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

1.00 onion — chopped
30.00 ml fresh chillies — 573
1.00 kg spinach — trimmed
200.00 g feta cheese — crumbled
150.00 ml cream cheese
3.00 eggs — whisked
15.00 ml fresh dill — finely chopped
10.00 ml fresh oregano — finely chopped
0.00 salt and freshly ground black pepper — to taste
6.00 phyllo pastry
100.00 butter — melted
Tap for ingredients
Tap for ingredients

Method:

Stir-fry the onion in the 30 ml olive oil over medium heat until translucent.
Steam the spinach until wilted. Drain, squeezing out any excess liquid.
Chop finely, add the onion, feta and cream cheese, eggs, dill, oregano, salt and pepper, and mix.
Grease the bottom and sides of a 26 x 20 x 5 cm oven pan and line it with a half sheet of phyllo pastry.
Brush with the melted butter (or olive oil) and place another half sheet of phyllo pastry on top. Repeat until you have five half sheets of phyllo pastry.
Spread the spinach mixture on top and cover with seven layers of phyllo pastry, each brushed with melted butter or olive oil, including the top of the last layer.
Tuck in the edges of the pastry to cover the filling and sprinkle the top with a little water.
Bake at 190 °C for about 40 minutes or until light brown. Cut into squares and serve.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.