YUM, yum! With another great bake-off under our belts (thanks to Adam and Sinead), here is how to make classic Spanakopita: perfect for a pack-lunch, weekend picnic, or anytime perhaps! The picture below is BIG so you can truly appreciate this tasty recipe :O)
What is Spanakopita?
A Greek savory pastry. The traditional filling comprises chopped spinach, feta cheese, onions or scallions, egg and seasoning. The filling is wrapped in filo pastry with butter or olive oil. Read more about the tradition of this tasty dish here. I personally liked our bake-off version which had fresh herbs and leeks added to the mixture.
How To Make Classic Spanakopita
Makes 12 servings
What You Need
- 3 tablespoons extra-virgin olive oil, Greek or another good-quality, fruity variety preferred
- 1/2 large Spanish or yellow onion, peeled and chopped into 1/2-inch pieces (about 1 cup)
- 1 shallot, peeled and diced (about 2 tablespoons)
- 6 cloves garlic, peeled, cut in half and grated, any green centers discarded
- Juice and zest of 1 lemon
- 2 pounds baby spinach, roughly chopped, any thick stems removed
- 4 to 6 fronds fresh dill, finely chopped (about 2 teaspoons)
- Leaves of 3 sprigs fresh marjoram or oregano, chopped (about 2 teaspoons)
- Leaves of 3 sprigs fresh thyme, chopped (about 2 teaspoons)
- 12 ounces(2 cups) crumbled feta cheese
- 7 large eggs, lightly beaten
For the crust:
- 1 cup (2 sticks) salted butter
- 1/4 cup extra-virgin olive oil, Greek or another good-quality fruity variety preferred
- 6 dried or 3 fresh bay leaves
- 1/2 pound frozen filo dough, defrosted in the refrigerator
Instructions on how to make it can be found here. There are also some useful hints and tips for when you make it for the first time. Enjoy!