Spanakopita
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Serves
10
Cooking Time
Prep time 30 mins, cook 2 hrs (plus cooling)
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1 tbsp
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olive oil
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1
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onion, finely chopped
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2
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garlic cloves, finely chopped
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900 gm
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spinach leaves
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250 gm
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Greek feta, coarsely crumbled
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1 bunch
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dill, coarsely chopped
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Finely
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grated rind and juice of ½ a lemon
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For brushing:
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butter, melted
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1 quantity
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filo pastry (see recipe here)
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To serve
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olive and herb salad
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1
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Preheat oven to 180C. Heat oil in a saucepan over medium heat, add onion and garlic, sauté until onion is tender (5-10 minutes). Transfer to a large bowl, set aside to cool.
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2
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Meanwhile, blanch spinach in batches (10-20 seconds) and refresh. Drain well, squeezing excess moisture from spinach, coarsely chop and add to onion mixture with feta, dill, lemon rind and juice. Season to taste, mix to combine.
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3
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Layer half the filo in the base and sides of a buttered 24cm-diameter, 4cm-deep metal pie dish, allowing pastry to overhang. Spoon in spinach mixture, fold in filo edges and loosely place remaining filo on top to cover. Brush pie with melted butter, bake until cooked through (1-1½ hours; cover loosely with foil if it starts to brown too quickly). Cool in dish for 5 minutes, then turn out, slice, and serve warm with a simple olive and herb salad.
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This recipe is from the March 2010 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Lisa Featherby