Spanakopita Pie

Ingredients

• 900 g Spinach
• 200 g Onion
• 3 clove Garlic
• 20 g Fresh dill(optional)
• 20 g Fresh parsley(optional)
• 1 Lemon
• 250 g Feta
• 200 g Ricotta
• 3 Eggs
• 30 ml Olive oil
• 80 g Butter
• 400 g Pasta
• 1 g Nutmeg(optional)
• 8 g Salt
• 2 g Black pepper

Method

1. 1

   Prep the filling ingredients: finely chop the onion, mince the garlic, chop the dill and parsley, zest the lemon and squeeze 20ml juice. Crumble the feta into a large bowl.

2. 2

   Cook down the spinach: heat olive oil in a large pan over medium-high heat. Add onion and cook until soft, 6–8 minutes. Add garlic for 1 minute, then add spinach in batches, stirring until fully wilted. Keep cooking until the pan is very dry and no liquid pools, 6–8 minutes. Cool 5 minutes.

3. 3

   Make the integrated filling: squeeze the cooled spinach mixture firmly (by handfuls) to remove excess moisture, then roughly chop and add to the bowl with feta. Add ricotta, eggs, dill, parsley, lemon zest, lemon juice, nutmeg, salt, and black pepper. Mix until cohesive and thick (it should mound, not run).

4. 4

   Heat the oven to 190°C. Melt butter. Brush a 23x33cm baking dish (or similar) with a little butter. Lay in 8–10 sheets of phyllo, brushing each sheet lightly with butter and letting edges overhang the dish.

5. 5

   Fill and seal: spread the spinach-feta filling evenly in the dish. Fold over the overhanging phyllo to cover. Add the remaining phyllo sheets on top, brushing each with butter. Tuck edges down neatly. Score the top into 6 portions (don’t cut all the way through).

6. 6

   Bake until deeply golden and crisp, 30–35 minutes. Rest 10 minutes before slicing along the scored lines so the layers stay neat and shattery.