Creamy feta, rustic parmesan and spinach is layered in between delicate pieces of whole wheat filo pastry, to make the easiest spanakopita ever.
Our friend, Nanette, posed a recipe for an “easy peasy” Spanakopita a couple weeks ago. Now, I trust Nanette, but could this really be “easy peasy”? Ever since reading her post I have been itching to make this recipe. I finally had time this weekend. I don’t like to copy a recipe exactly when I am going to post it so I made sure to add a few extras to this dish, like toasted pine nuts and some shallots. I was completely amazed at how easy this recipe was, I literally had dinner on the table in less than an hour and it is incredibly “easy peasy”!
Recipe: Nanette’s Spanakopita *please refer to Nanett’es post for step by step photo instructions.
1 package whole wheat filo pastry
3 tablespoons olive oil
250g fresh spinach leaves
4 cloves of garlic, finely chopped
1 small shallot, finely chopped
bunch of fresh dill, roughly chopped
170g feta, crumbled
142g grated parmesan
1 cup toasted pine nuts
3 organic eggs, beaten
172ml heavy cream
Preheat the oven to 400F. Grease a round baking dish with some olive oil and set aside. Heat olive oil in a pan and add the spinach, cook until wilted. I then took a pair of kitchen scissors and cut up. Lower heat, add garlic, shallots, and dill, cook over low heat for about 3 – 5 minutes. Allow to cool. Add the cheeses and the pinenuts. Season with kosher salt. Lay a couple of sheets of filo pastry on top of each other and then scatter a little of the spinach mixture. Scrunch the pastry up and place into your baking dish. Repeat until you have used all of your spinach mixture and the baking dish is full. Beat the cream and eggs together and gently pour the mixture the filo being sure to evenly cover the top. Bake for 40-45 minutes or until golden brown. Allow the pie to rest for 5-10 minutes. Serve. Eat.