Creamy feta, rustic parmesan, and spinach are layered in between delicate pieces of filo pastry, to make this super Easy Homemade Spinach Spanakopita.
Our friend, Nanette, posted a recipe for an easy peasy” Spanakopita a couple of weeks ago. I trust Nanette, but could this really be “easy peasy”? Ever since reading her post I have been itching to make it.
I finally had time this weekend. I don’t like to copy a recipe exactly when I am going to post it so I added a few extra changes to this dish, like toasted pine nuts and some shallots. I was amazed at how easy this recipe really was. I literally had dinner on the table in less than an hour so yes, it was incredibly “easy peasy”!
Recipe: Homemade Spinach Spanakopita
1 package 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 pine nuts. 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.