How to Make Spanakopita

by Matthew Kanizay

A Spanakopita is one of the classics of Greek cuisine. It is spinach, feta and ricotta in a savoury Filo pastry. Fillings vary depending on where you go and is often eaten as a snack in Greece.

Supplies

  • 320 Grams Spinach Leaves
  • 20 Grams Fresh Dill, chopped
  • 200 Grams Feta Cheese
  • 250 Grams Ricotta Cheese
  • 80 Grams Parmesan Cheese, finely grated
  • 5 Eggs
  • 2 Tablespoons Dry Breadcrumbs
  • 1 Teaspoon Black Pepper, freshly ground
  • 60 Milliliters Olive Oil
  • Melted Butter or Olive Oil for greasing dish
  • 375 packet fresh Filo Pastry
  • 185 Melted Butter, approximately
  • Instructions

    Step 1

    Prepare ingredients by getting them out and placing them on a bench or wherever you are making your spanakopita. Preheat your oven to 180°c.

    Step 2

    Put spinach leaves into a salad spinner, colander or sieve.

    Step 3

    Rinse spinach leaves under cold water and mix them around.

    Step 4

    Using a salad spinner or tea towel, dry the spinach completely to ensure that no liquid remains on the leaves.

    Step 5

    Tip the dry spinach leaves onto a chopping board, and chop roughly with a large knife. This helps the spinach become easier to serve and to mix through.

    Step 6

    Place roughly chopped spinach leaves into a separate bowl than the one you need for the cheeses, and put aside.

    Step 7

    Place feta into a mixing bowl, and coarsely mash with a fork or crumble with your fingers.

    Step 8

    Weigh the right amount of ricotta (250g) and tip into mixing bowl.

    Step 9

    Add parmesan, eggs, breadcrumbs, ground pepper and oil to bowl.

    Step 10

    Mix ingredients with a fork until well combined.

    Step 11

    Once cheese mixture is well combined, gradually pour in the spinach and dill.

    Step 12

    Mix spinach and dill into the cheese mixture, and make sure it is will combined. You might need to squash the spinach down a bit to fit in the bowl.

    Step 13

    Lay out filo pastry on a bench or your kitchen space and have a damp towel to cover when layering so the pastry doesn't dry out.

    Step 14

    Start layering pastry in baking dish, you should have eight layers of pastry, all with melted butter or oil in between, except the top layer. This will become your pastry base.

    Step 15

    Pour mixture into baking dish, making sure you get all of it out of the bowl.

    Step 16

    Once you have poured the mixture into the dish, level it out with your hands or an icing spreader, to ensure it cooks evenly.

    Step 17

    Layer the eight remaining sheets of filo pastry onto the mixture, buttering or oiling each sheet of pastry in between. This time put a lot of melted butter on top to get a crunchy golden finish.

    Step 18

    Tuck remaining pastry on the outside into the dish, to make sure you excess pastry burns and the spanakopita keeps together.

    Step 19

    Using a knife, poke air holes through the top of the pastry, not letting it touch the bottom, or you could poke diamonds into the top, if preferred.

    Step 20

    Put in preheated oven and bake for 45 - 60 minutes, or until golden and crunchy.

    Step 21

    Take spanakopita out of oven and let it cool for 15 minutes or until it is ready to serve.

    Step 22

    Cut spanakopita into pieces of your desired amount.

    Step 23

    Serve warm or cold, with a salad, if preferred or just by itself.