VILLAGE SPANAKOPITA

Spanakopita is a flaky, savoury Greek pastry made from layers of crisp phyllo dough filled with a tangy mixture of spinach, feta cheese, onions or spring onions, eggs and herbs like dill and parsley, often finished with olive oil so each bite is rich and golden. It originates from Greece, where it's a staple of home cooking and tavern menus, with roots tracing back to Byzantine and Ottoman culinary influences that combined local greens and cheeses into the beloved pie enjoyed across the Mediterranean.

When I think of foods I grew up and loved from the moment they hit my adolescent tastebuds, the spanakopita is without a doubt one of the top dishes. My version adds in some leek as well, that gives a round sweetness and body throughout. This particularly version is a village style, which is done in a slab of pastry, opposed to the coil style which is just as delicious, but a little more tedious. A great little trick here is the addition of breadcrumbs baked under the pie, that soak up any extra liquid allowing for a crunchy and crispy pie all around, and no soggy bottoms.

VILLAGE SPANAKOPITA

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VILLAGE SPANAKOPITA 〰️

Time: 2 hours

Serves: 8

2 leeks, thinly sliced (wash thoroughly inside)

1 bunch spring onion, thinly sliced

3 tbl sp dr oregano

3 tbl sp dr mint

900gm spinach

1 bunch fresh dill, finely chopped

450gm feta cheese, crumbled

4 eggs

1/4 cup breadcrumbs

200gm filo pastry

Olive oil (lots)

1/4 cup sesame seeds

Preheat oven to 190 degrees celsius fan forced.

Place large heavy pot medium heat with oil. Add in leek and spring onion and sweat down for 5 minutes with pinches of salt. Add in a glug of oil in the middle and add in oregano and mint and let it sizzle before rolling it though for a minute. Add in spinach in batches and on the last batch, take off heat and stir through to wilt. You don’t want the spinach to cook too much.

Add in dill, feta and eggs, stirring all through and finishing with salt and cracked pepper to taste.

Grab a baking tray, layer the bottom with breadcrumbs and then layer the filo in as the reel. Leaving filo hanging over each side and drizzling olive oil on each new piece of filo that goes down.

Once filo shell is created, add in filling and layer the filo sheets on top. Add a couple filo sheets to finish, oil as you go, and scrunch the sides together. Using a sharp knife, cut your pieces in the top and finish with sesame seeds.

Cook in oven for 90-100 minutes, or until nice and golden. Let cool and cut through completely before serving.