• Partnered with
  • Makes 6 Items
  • 10 mins prep
  • 55 mins cook

Spanakopita

Spanakopita, pastry recipe, brought to you by New Zealand Woman's Weekly

Ingredients

Spanakopita

  • 8 sheets filo pastry
  • 70 g butter, melted
  • 1 tbsp olive oil
  • 2 onions, diced
  • 3 cloves garlic, diced
  • 400 g pinach leaves, thick steams removed, shredded
  • 5 eggs
  • 1/2 tsp grated nutmeg
  • 1 cup cream
  • 100 g feta cheese
  • 2 tbsp pine nuts

Steps

Spanakopita

  1. Preheat the oven to 175ºC.
  2. Take one sheet of filo and brush on butter generously, layer another sheet on top, place this in a 23cm pie dish leaving it to overhang evenly at each side.
  3. Continue with the remaining sheets, layering them at different angles so the outer rim of the dish is now completely covered and you have about 8 layers covering the base of the dish. Cover with a clean damp tea towel to prevent drying out.
  4. Heat oil in a large frying pan. Add onions and garlic and sauté gently for 5 minutes until soft and fragrant.
  5. Add the spinach and cover the pan for 2 minutes or until the spinach has wilted and is bright green. Remove from the heat and drain the mixture well to remove any excess moisture and juices.
  6. Beat the eggs, nutmeg and cream together and season well. Stir in the spinach mixture and crumble in ¾ of the feta.
  7. Spoon filling into the filo-lined dish and gently fold and crumple the edges in to form a thick rim on top of the pie. Add remaining feta and pine nuts and bake for 40-50 minutes or until the pastry is golden and the filling is set.
  8. Leave to settle for 15 minutes before slicing and serving.

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