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Spanikopita
Spinach & wild greens filo pie with feta & sesame seeds
- Vegetarianv
Spinach & wild greens filo pie with feta & sesame seeds
- Vegetarianv
“In this famous spinach and wild greens filo pie, the leaves are traditionally cooked in a large pot. For our recipe, we’ve roasted them, which gives it a nice charred flavour. The bitter rocket works perfectly with the salty feta, all balanced out with the sweetness of the spring onions. The pie can be made a day ahead, then reheated for 20 minutes at 120ºC when you’re ready to serve. ”
Serves 8
Cooks In2 hours plus cooling
DifficultyNot too tricky
Jamie MagazineSpinach
Nutrition per serving
-
Calories 367 18%
-
Fat 21.6g 31%
-
Saturates 7.2g 36%
-
Sugars 2.4g 3%
-
Salt 1.5g 25%
-
Protein 15g 30%
-
Carbs 30.2g 12%
-
Fibre 3.4g -
Of an adult's reference intake
Recipe From
Jamie Magazine
By Susie Theodorou
Tap For Method
Ingredients
- 200 g rocket
- 1 kg spinach
- 2 bunches of spring onions
- 100 ml olive oil
- 4 tablespoons sesame seeds
- 1 large bunch of fresh dill
- 300 g feta cheese
- 1 x 270 g pack of filo pastry , (9 sheets)
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Susie Theodorou
Tap For Ingredients
Method
- Preheat the oven to 220ºC/425ºF/gas 7.
- Wash and spin dry the rocket and spinach thoroughly. Divide between two large baking trays, about 2.5cm deep – keep in mind it will wilt down.
- Trim the spring onions and cut into 2.5cm lengths, then add to the trays. Drizzle each tray with 2 tablespoons of oil and sprinkle with black pepper.
- Rub everything to combine, then roast the leaves for 20 to 25 minutes, or until slightly charred, tossing halfway through with tongs. There should not be any liquid left – if there is, squeeze it out.
- Reduce the oven temperature to 200ºC/400ºF/gas 6.
- Meanwhile, toast the sesame seeds in a small frying pan over a medium heat until golden brown. Remove from the heat and set aside or later.
- Let the leaves cool, then transfer to a bowl or tray. Roughly chop the dill and add to the leaves. Crumble over the feta, then toss everything together. Taste and adjust the seasoning.
- Brush a shallow baking tray (30 x 24 x 2.5cm) with some of the remaining oil. Place 1 sheet of filo on the tray, allowing the pastry to hang over the sides.
- Lightly brush with oil and sprinkle with a pinch of sesame seeds. Place another sheet of filo in the opposite direction, again allowing some overhang. Lightly brush with oil and a pinch of sesame seeds. Continue until you have used six sheets.
- Lay the spinach mix over the pastry. Place another sheet of filo on top, folding it in two. Lightly brush with oil and sesame seeds.
- Gently fold over the edges of the bottom layers of pastry. Add 2 more sheets of filo, again brushing with oil and sprinkling sesame seeds in between.
- Finish with a light brush of oil and sesame seeds, and gently score the top into 8 squares, using a sharp knife.
- Bake for 50 minutes, or until golden brown. (It will look done after 30 to 40 minutes, but have faith.) Leave it to rest for 10 minutes, then slide off the baking tray, slice into portions and serve.
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Recipe From
Jamie Magazine
By Susie Theodorou
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