Spanakopita Recipe

• 2 tablespoons olive oil
• 1 medium onion, peeled and finely chopped
• 2 plump cloves of garlic finely chopped
• 12 oz/325g fresh spinach, well-washed and towel dried
• salt and freshly-ground pepper
• 8 -10 oz/230-250g feta cheese
• 2 tablespoons finely chopped flat leaf parsley
• big pinch of freshly grated nutmeg
• 1 teasp toasted cumin seeds ground in a pestle and mortar
• 1 large egg, at room temperature
• lemon juice
• 16 sheets filo dough (about 12 ounces/350g), thawed, if frozen
• Melted butter 2-3 ounces/60-90g



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Spanakopita Recipe Method




Pam Wrapping the Spanakopita filo parcels



1. Heat oil in a large saucepan or skillet. 
2. Add the onions and cook, stirring frequently, until transluscent,
3. Then add the garlic and cook for a further 2 minutes.
4. Add the spinach and a bit of salt and pepper, cover, and cook until the spinach is completely wilted, stirring once or twice to hasten the process.
5. Scrape the spinach into a colander and let cool completely. 
6. Once cool, firmly squeeze out the excess liquid then chop the spinach with a chef’s knife into smallish pieces.
7. Mix the spinach in a small bowl with the feta and parsley until chunky.
8. Taste, and add nutmeg, cumin, and a squirt of lemon juice, plus more salt and pepper if desired. 
9. Stir in the egg.
10. Unwrap and unroll the filo and keep it covered at all times with a damp tea towel.
11. Working quickly lay one sheet of filo on the counter and brush it lightly, but thoroughly, with butter.
12. Lay another sheet on top of it and brush it with butter as well.
13. Using a sharp knife, cut the filo into 3 by 11 inch strips.
14. Place a small spoonful of spinach filling 1 inch from the end of the pastry strip. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.
15. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
16. Brush the triangles lightly with butter, then bake for 15 to 20 minutes at 400ºf./200ºc. or until golden and crisp.
17. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. 
18. Bake frozen triangles an extra 10 minutes.)
19. Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom.
20. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet.
21. Score the top 3 sheets with a sharp knife.
22. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.



Crumbly - Flakey Filo stuffed with a Great Spinach and Feta mix.



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