As featured on Everyday Gourmet
Cook Time 1 hour 30 minutes
Servings 4
Ingredients
2 tbsp of olive oil
350g spinach OR a bunch of silver beet
3 spring onions, white and green parts sliced
1 cup of crumbled feta cheese (typically a square)
3 eggs
3 tbsp ricotta cheese
½ cup finely grated Parmesan
¼ cup finely chopped dill
1 pack of filo pastry, or made your own pastry with the recipe below
Spanakopita Pastry (Optional, you may also use store-bought filo pastry)
2 cups all-purpose flour, plus ½ cup more for dusting
5 tsp olive oil
1 tbsp fine salt
2 tsp white wine vinegar or plain white vinegar
¾ cups warm water (just above Lukewarm but not hot)
1 cup butter, melted, plus more if needed
Method
To make the filling, heat olive oil in a large pan over medium heat. Add the spring onions and spinach, and cook, tossing and stirring until wilted — this should only take about 4 minutes. Set aside to cool. Once cool, add dill, feta, ricotta, eggs, and Parmesan cheese to the spinach mixture and combine. Season with salt and pepper to taste. Set aside.
If making the pastry, add flour to a medium mixing bowl. Make a well in the centre and add olive oil, salt, white wine vinegar, and warm water. Mix until a rough dough starts to come together, then turn it out onto a lightly floured work surface — or do all of this in a stand mixer with a dough hook attachment.
Knead until the dough is smooth, using just enough flour to keep it from sticking to the surface or your hands. Continue to knead until the dough is supple and elastic, about 5 minutes. Wrap the dough ball in plastic wrap and let it rest at room temperature for 30 minutes. If you’re making it the day before, you can refrigerate it for up to two days.
Unwrap the dough and place it on a clean working surface. Roll it into a log, keeping it as even in thickness as possible from one end to the other. Cut the log into 8 equal portions and roll each portion into a ball. Place them on a plate and cover with plastic wrap to prevent the dough balls from drying out while you roll them out.
Mix cornstarch with ½ cup of flour for dusting while you roll out your dough balls. Dust a work surface and the first dough ball lightly with the cornstarch/flour mixture. Flatten the dough ball with your fingers, then roll it out with a rolling pin into a flat disc about 5 inches in diameter (roughly an entrée plate size). Set this dough round aside, then repeat with the remaining dough balls. Try to keep the circles as close in size and shape as possible.
Melt the butter, place it in a small bowl, and allow it to cool.
Place one of the circles of dough onto a plate and, using a pastry brush, generously brush with melted butter. Repeat with 4 more dough rounds, layering them on top of each other — butter, dough, butter, dough, and so on. Do not brush the top of the last dough round. Place the plate in the fridge to chill while you repeat the process with the remaining 3 dough rounds on a separate plate. Chill that stack too while you finish the filling.
To assemble the Spanakopita, preheat the oven to 175°C. Prepare a 10–12 inch skillet or baking pan by brushing the bottom and sides generously with butter.
If using your own pastry, take one 5-layer dough stack out of the fridge. Peel it off the plate and place it on a floured work surface. Roll it out thinly — as thin as possible — dusting with flour as needed and lifting it occasionally to prevent sticking. Roll it until it extends 2–3 inches beyond the size of the pan. Pick up the dough by rolling it onto your rolling pin, then transfer it to the prepared baking pan or skillet. Use your hands to fit it evenly into the pan, letting the excess filo hang over the edges. Drizzle the top of the dough with melted butter.
If using store-bought filo pastry, brush each sheet with melted butter and layer it into the baking pan, repeating until half the pack has been used.
Spoon the filling evenly onto the dough or pastry in the pan.
Take out the remaining 3 layers of dough and roll them out the same way, to the same width as before. Lay these over the filling (or use the remaining half of the filo pack), then tuck the edges neatly into the pan.
Roll up the overhanging base layer around the edge of the pan. Brush the edges with butter, then drizzle the top generously with more butter. Using a sharp knife, score the top into portions. Lightly spritz with water.
Bake for 45–50 minutes, until the filo is crisp and golden brown.
Remove from the oven and allow to cool for 5–10 minutes before cutting into pieces. Serve with lemon cheeks and Greek yoghurt.
