Feta and Spinach Filo Pastry: A Step-by-Step Guide
Servings: 8 portions
Calories: 567kcal
Learn how to make golden and crisp feta and spinach filo pastry with our easy-to-follow recipe. Perfect for busy weeknights!
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Equipment
- 1 cutting board
- 1 mixing bowl
- 1 glass oven tray
Ingredients
- 600 g spinach fresh, washed
- 2 pcs onions medium-size
- 5 pcs spring onions fresh
- 400 g feta cheese crumbled
- 1 bunch dill fresh
- 1 pc egg free range
- 50 g breadcrumbs
- 15 sheets filo pastry 2x270 g
- 2 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 5 tablespoon olive oil extra virgin
Instructions
- Peel the onions and carefully dice them into small, even pieces. Thinly slice both the white and the green parts of the spring onions.
- Roughly chop the spinach leaves into manageable pieces. Rinse the dill under cold water then finely chop the leaves.
- Place a large pan or skillet over medium heat and add the olive oil. Once the oil is shimmering, add the finely chopped brown onions and sliced spring onions.
- Stir and cook them gently for about 4-5 min.utes, or until they become soft, translucent, and slightly golden.
- Take a mixing bowl and add the coarsely cut fresh spinach and the finely chopped fresh dill. Once the sautéed onions and spring onions have slightly cooled, add them to the bowl.
- Add the crumbled feta cheese to the bowl. Then, crack in the single egg. Sprinkle in the salt and freshly ground black pepper.
- Use a spoon or your hands to gently combine all the ingredients until they are evenly distributed.
- Take your glass oven tray and lightly brush the bottom and sides with approximately two tablespoons of olive oil. Sprinkle the breadcrumbs over the oiled bottom of the tray.
- Lay four sheets of filo over the bottom of the tray, arranging them so that about half of each sheet covers the base, and the other half hangs over the sides of the tray. Brush each sheet with a little olive oil.
- Spoon all of the prepared spinach and feta mixture into the filo-lined baking tray.
- Lay two more sheets of filo pastry over the spinach filling. Brush each of these sheets lightly with olive oil.
- Take the filo pastry leaves that were hanging over the sides of the tray and fold them inwards over the top layer of filo, encasing the filling.
- Take the remaining filo pastry sheets. One by one, lightly crumple or wrinkle each sheet in your hands. Arrange these wrinkled sheets on top of the pie.
- Place the assembled spanakopita in a preheated oven at 180°C (350°F). Bake for approximately 35-40 minutes, or until the filo pastry is beautifully golden brown and crisp.
Video
Notes
For beautifully clean slices, try cutting your Feta and Spinach Filo Pastry before it goes into the oven. Once assembled, use a sharp knife to gently score the top layers of filo in the desired pattern.
Brush each of the patry leaves with a little olive oil to help them crisp up.
Once baked, remove the spanakopita from the oven and let it rest for a few minutes before slicing and serving.
Once your spanakopita has cooled completely to room temperature, you can store it in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 567kcal | Carbohydrates: 64g | Protein: 17g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 45mg | Sodium: 1841mg | Potassium: 76mg | Fiber: 4g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 0.2mg | Calcium: 425mg | Iron: 6mg
