Winter Eats: Spanakopita

Mint

Mint is a surprising winter herb and is abundant across the country right now. Using fresh mint in your savoury Greek cooking, like this crispy Spinach Pie or Spanakopita, will give a distinctly traditional flavour, delicious hot or cold. 

Spanakopita

Serves 8
Preparation: 30 minutes
Cooking time: 45 minutes 

Ingredients

For the filling:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 spring onions, finely sliced
• 800gms fresh spinach, washed and roughly chopped (or 750g frozen spinach, thawed and squeezed dry)
• ¼ cup fresh parsley, finely chopped
• ¼ cup fresh dill, finely chopped
• 3 tbsp fresh mint, finely chopped
• 200g feta cheese, crumbled
• 150gms smooth ricotta
• 3 eggs, lightly beaten
• Salt and black pepper, to taste
• 1 packet of Filo pastry, slightly thawed
• ¾ cup olive oil or melted unsalted butter (or a mix), for brushing

Method:

Preheat oven to 180°C.

Heat olive oil in a large pan over medium heat.

Add the spinach in batches, letting it wilt down. Cook until all moisture has evaporated. You can place in a colander and gently squeeze the moisture out. This is key to preventing a soggy pie

Sauté the chopped onion and spring onions until soft and translucent (about 5 minutes).

Remove from the heat and let cool slightly, then stir in the parsley, dill, mint, crumbled feta, and eggs. Season with salt and pepper.

To assemble:

Brush a 33x23 cm baking dish with olive oil.

Layer 6–8 sheets of filo in the dish, brushing each with oil or butter before adding the next. Let the excess filo hang over the edges.

Spread the spinach filling evenly.

Fold the overhanging filo over the filling. Then layer 6–8 more filo sheets on top, brushing each with oil or butter.

Bake for 45–50 minutes, or until golden and crisp on top.

Let it rest for 10–15 minutes before slicing and serving.