Recipe Below👇
Ingredients
600g baby spinach
1 bunch mint (roughly 200g)
1 bunch flat parsley (roughly 200g)
1 large leek
4 spring onions
500g Greek feta
500g Anari (similar to ricotta)
½ teaspoon black pepper (ground)
2 tablespoons dill
½ cup olive oil
1 egg (whisked)
Phyllo Pastry
150g butter
Important:
If using different cheeses, it is important to use drier cheeses and nothing watery/runny as it will make the bottom of your spanakopita soggy.
Instructions
- Start by roughly chopping your baby spinach leaves, mint and parsley into a large bowl.
- Finely chop your leek and spring onions, adding to the bowl.
- Crumble your Feta and Anari into the same bowl.
- Sprinkle over the dill and pepper.
- Add in your half cup of olive oil.
- Whisk up your egg and add to the bowl as-well.
- Mix all the ingredients in the bowl thoroughly.
- Preheat oven to 180°
- Melt your butter and then we will begin constructing the spanakopita.
- Get 3 sheets of phyllo and brush a line of butter at the top. At the bottom, evenly spread out a line of the spinach and cheese filling.
- Gently roll the pastry up, making a long cigar.
- To start the spiral, tightly but carefully fold the first one into a mini spiral and place in the centre of your dish.
- Repeat step 9 and add to the end of your last placement in your tray, until you’ve completed the large spanakopita spiral 👏
- Brush the top with melted butter.
- Place into the oven until it’s golden brown. It will roughly take an hour (give or take).
- Once cooked, serve, and enjoy!