Spanakopita

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 cloves, minced or 6g

• Spinach

  Raw

  1.2kg

• Dill

  Fresh

  2 tbsp or 1g

• Feta cheese

  250g

• Ricotta cheese

  Whole milk

  150g

• Parmesan cheese

  Grated

  3 tbsp or 15g

• Egg

  Whole, fresh eggs

  3 ½ large or 176g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Butter

  Unsalted

  30g

• Filo Pastry

  Krinos

  82 g or 82g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  10 medium or 150g

Directions

1. Heat oil in a frypan, then add onion, shallots and garlic. Cook for 1 minute until softened, then add spinach and half the dill. (If using silverbeet, remove leaves, and chop before adding; discard stalks). Cook, stirring, over low heat for 1-2 minutes or until spinach has wilted. Drain in a colander and cool, then combine with cheeses, egg, nutmeg, salt and pepper.
2. Preheat oven to 180C. Brush a 2 1/2-litre baking dish with butter. Lay one sheet of filo on base and sides and brush with butter. Repeat with 5 more sheets. Spread cheese mixture over top. Cover with remaining filo, brushing each sheet with butter. Trim excess pastry with kitchen scissors and tuck edges into sides of dish. Brush top with butter and score in diamond patterns.
3. Bake for 45 minutes or until golden. Rest for 10 minutes. Warm remaining butter, add remaining dill and, when serving, pour over sliced spanakopita.
4. Recipe by: Valli Little (source: https://www.taste.com.au/recipes/spanakopita-2/bee85cd6-2286-42ba-9542-b45b0aeb390c)

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