Going by the sales of our beautiful ready-made Spanakopita Pie in our Providore Store, I'd say this is a classic and very popular Greek greens and cheese pie!
Recently, talking to my sister-in-law Nikki (Anthony's sister) about making it myself, she mentioned it was tricky to make as that was her perception. I don't think so; like trying out any new recipe, it takes a few times of preparing it, for the method to become familiar and, it is, really quite simple. 🙂
I find the simplest way of making Spanakopita Pie is to construct 'triangular hand pies' made from fillo pastry (and my tip is to make these with Câreme Pastry's Filo).
INGREDIENTS FOR SIXTEEN
250gm baby spinach
15gm butter
250gm ricotta
80gm fetta
1 to 2 good pinches grated nutmeg (optional)
salt and pepper
3tsp finely chopped dill
2 x finely chopped spring onions or chives
50gm butter
12 x fillo pastry sheets
COOKS NOTES
- Defrost fillo pastry overnight in the fridge. Remove an hour before making to allow pastry to come to room temperature.
- To keep filo moist lay a clean, just-damp tea towel on top, otherwise it may dry out and become brittle (or simply fold it back up in it's plastic wrapping.
- To extract excess water from cooked spinach, tilt frying pan to a 45 degree angle, move spinach to high side of frying pan and using a potato masher, press spinach to allow liquid to pool in low side of pan.
- The filling needs to be reasonably dry to keep pastry from splitting.
- Don't drench the pastry in butter as it can become greasy! If using salted butter, take that into account when seasoning the filling.
- I used Harvey cheese plain feta and La Delizia Latticini Ricotta. 🤍
- A bristle brush evenly spreads out the melted butter whereas silicon brushes tend to pull and tear the pastry if not handled gently.
- Don't like dill? Simply omit, or replace with chopped parsley and/or mint.
- Serve with Tatziki - 200gm Greek yoghurt mixed with 1 x Lebanese cucumber grated (squeeze out water) a little garlic if liked, a smattering of ground cumin and good pinch salt to balance out the sharpness.
- Any leftover pies are perfect for lunch the next day. The fillo will have softened but they still taste gorgeous.
- Don't want to cook all 16 pies at once? Freeze for a couple of hours on a tray, then transfer to a deep plastic container in layers, separating with non-stick paper. Cook from frozen - add a further 5 minutes or so on to cooking time. Freeze for up to 5 weeks.
METHOD
- To make filling, place large frying pan on medium-high heat. When hot, add 20gm butter, then add spinach, season with a pinch of salt and pepper. Move leaves around occasionally using tongs for a minute or so, until wilted. Drain excess liquid (see notes). Set aside to cool.
- Meanwhile, mix ricotta with crumbled feta, nutmeg, a couple of grams of salt and few grinds pepper with chopped dill and spring onions/chives.
- Roughly chop cooled spinach and stir through cheese mix. Taste for seasoning and adjust if necessary. Keeping filling in bowl, divide into quarters; each will make 4 spanakopita triangles.
- Pre-heat oven to 180ºC.
- Melt butter for pastry.
- To construct spanakopita, lay one sheet of filo on large chopping board, long side facing towards you. Working quickly, brush lightly with melted butter. Top with a second sheet and brush again. Cut into 4 equal strips vertically.
- Place a quarter of a portion of filling, at the top left hand corner of each strip of pastry. Fold the top left hand corner over to meet the right edge making a triangle shape and enclosing the filling. Then fold towards right, then left again (it becomes obvious as folding) until reaching the bottom of the strip. Brush the top surface with butter and pierce with tip of a paring knife a couple of times to allow steam to escape during baking. Repeat until 16 are made. Place on large non-stick paper lined baking tray, leaving a centimetre or so in between each triangle to allow heat to get to all sides
- Bake for about 25 minutes, until golden.
- Serve warm or cold.
Do you live in Perth?
If so, you can order all you need from Matters of Taste's online providore grocery store. We're open for shopping 24/7 and deliver around Perth twice weekly.
Shop fresh local produce - nothing is stored as orders are placed with our suppliers twice weekly. All items your order have been prepared especially for your enjoyment and wellbeing. We're all about fresh made simple.
Don't want to make Spanakopita yourself? Try our locally made Spanakopita Pie from the providore range.