morsels45

morsels45 said

Spanakopita

Spinach and feta between filo sheets brushed with far too much oil.

Spanakopita
Photo: Alpha, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make spanakopita

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

In a big tin

80 minutes · serves 8 · Medium

What you need

  • 1kg spinach
  • 400g feta
  • 1 bunch dill and 1 bunch spring onions
  • 3 eggs
  • 1 packet filo
  • 150ml olive oil
  • Nutmeg
  • Lemon zest

What you do

  1. 1Wilt the spinach, then squeeze it dry in a cloth with real force. Then squeeze it again. Wet filling steams the pastry and is the only way to ruin this.
  2. 2Chop it and mix with crumbled feta, chopped dill, spring onion, eggs, nutmeg and zest.
  3. 3Six sheets of filo in the oiled tin, brushing every one, with plenty of overhang.
  4. 4Filling spread flat, then the overhang folded in and six more sheets on top, each brushed.
  5. 5Score the top into diamonds through the upper layers only, then 180C for 45 minutes until deep gold. Rest 20 minutes.

Individual triangles

50 minutes · serves 8 · Easy

What you need

  • Filling as above
  • Filo strips
  • Olive oil

What you do

  1. 1Cut the filo into long strips and brush with oil.
  2. 2A spoon of filling at one end, folded up in triangles like a flag.
  3. 3190C for 22 minutes.