27 January 2021 | Raidis Estate, Raidis Recipes | Raidis Estate
Spanakopita with Feta Cheese
This dish really needs no introduction, it delicious, fun to make and will have your neighbours knocking down your door to visit.
You really can’t go past a delicious Spanakopita and if you have ample spinach in the garden it’s a great way to use it up.
This dish is perfect served fresh, or you can even freeze the leftovers for a later date if there is such a thing.
Pairs perfectly with our The Kid Riesling.
What you’ll need:
For the Filling:
1.5Kg of fresh spinach (chopped, you can substitute frozen, thawed well)
3/4 cup olive oil (divided)
4 large onions (diced)
2 bunches green onions (diced, including 4 inches of the green section)
1/2 cup fresh parsley (chopped)
1/2 cup fresh dill (chopped, or 3 tablespoons dried dill)
1/4 teaspoon ground nutmeg
Salt (to taste)
Freshly ground black pepper (to taste)
500gms of feta cheese (crumbled)
4 large eggs (lightly beaten)
500gms ricotta cheese (or cottage cheese)
For the Phyllo
4 tablespoons butter (melted)
500gms phyllo pastry sheets
Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry before you begin cooking.
Heat 1/2 cup olive oil in a deep sauté pan. Sauté the onions and green onions until tender.
Add the spinach, parsley, and dill, and cook for 5 to 10 minutes until the spinach is wilted and heated through.
Add the nutmeg and season with salt and pepper. If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be on the dry side. Remove from heat and set the spinach aside to cool.
In a large mixing bowl, combine the feta, eggs, and ricotta or cottage cheese.
Add the cooled spinach mixture and mix until combined.
Prepare the Phyllo
Combine the melted butter with the remaining 1/4 cup olive oil in a bowl.
Using a pastry brush, lightly grease two 9- by 12-inch rectangular pans.
Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12- by 18-inch sheets when opened fully.
Using scissors or sharp knife, cut the sheets in half to make two stacks of 9- by 12-inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
Make the Spanakopita
Preheat the oven to 180degrees. Layer about 10 sheets of phyllo on the bottom of each pan making sure to brush each sheet with the butter-olive oil mixture.
Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with butter-olive oil mixture.
Before baking, score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
Bake until the pie turns a deep golden brown. If the pie is frozen when you put it in the oven, you will need approximately 45 minutes of cooking time. If fresh, plan for approximately 20 to 25 minutes of cooking time.
Let cool for a few minutes and then slice and serve.