Ep 84 of EAT LIKE A GREEK🇬🇷✨ the only spanakopita recipe you’ll ever need 😮💨#greekfood #recipe
6 hours ago
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📌 RECIPE BELOW – yields 24 pieces
Yields 24 pieces
Gather
800g spinach
2-3 tbsp extra virgin olive oil
3 leeks, finely sliced
1/2 tsp ground nutmeg
1 heaped tsp ground cinnamon
1 tsp ground black pepper
Salt to taste (be generous)
120g fresh dill, finely chopped
300g feta, crumbled
250g ricotta
450g filo pastry, I recommend using the brand Au Ble’ d’Or)
100ml extra virgin olive oil for brushing, plus extra if needed
Method
1.) In a large pan, over a medium to high heat, cook the spinach in batches with the lid on, until it wilts. Repeat this as many times as necessary to cook all the spinach. Once wilted, place in a sieve over a bowl, to drain out any remaining excess liquid.
2.) In the same pan, heat up 2-3 tbsp olive oil. After a minute, add the finely chopped leeks and leave to soften for about five minutes, stirring regularly throughout.
3.) Stir through the seasonings and cook for another minute or so, before removing the pan off the heat.
4.) Drain the excess liquid and add the cooked spinach, along with the chopped fresh dill, and crumbled feta and ricotta. Mix well until everything is combined.
5.) Preheat the oven to 200 degrees Celsius fan. In a tray, about 30 × 40cm/12 × 16 inches, brush a generous amount of olive oil to the bottom. Prepare a total lot 16 sheets of filo pastry – 8 for the bottom and 8 for the top. For the first 8, liberally brush olive oil on each one, before spreading the spanakopita filling.
6.) Repeat the same thing with the remaining 8 filo sheets. Then carefully cut the pie into 24 pieces.
7.) Bake for a total of 40-45 minutes — 15 minutes at 200 degrees Celsius fan, and then the remaining amount of time at 170 degrees Celsius fan. This ensures a golden and crispy finish.
8.) Allow the spanakopita to cool for at least half an hour before serving. Store in the fridge covered and consume within 2 days (I recommend reheating it in the oven), or freeze it and consume within a month.
3rd gen spanakopita maker here. Proper spanakopita does not use sautéd spinach, you just dice it, sprinkle with salt and drain it when the salt pulls the water out. By sautèing it you drain most of good nutrients out. NO RICOTTA. NO STORE BOUGHT FILO. Spanakopita deserves better. My grandmother would be spinning in her grave seeing this…
🇮🇱🇮🇱🇮🇱🇮🇱🇮🇱❤️❤️❤️❤️❤️🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷
If someone in Greece saw how you make spanakopita with these plastic crusts, they would immediately faint!!
You are the kind of greek woman any man would be lucky to have… delicious
There’s a rice paper spanakopita trend? Are we avoiding gluten or something? That doesn’t sound very good.
Beautiful Greek dish. Boreks have more pastry than filling. Like their makers 😂
When I spent time in the Pelloponese my favourite spanakopita was made with a sort of shortcrust olive oil pastry which I’ve never been able to replicate – could you advise? – it was delicious served warm at 7.00am from the bakery in Molai.
Greek words: heavy accent
Italian words: pronounced as English as you can get.
Ispanak böreği
You cant make a real "greek" whatever they call it because ıspanaklı börek is turkish.
American version.
I thought it was a trend among celiacs/gluten intolerant people because we can't get gluten free filo pastry…
Don't tell me who I can hate.
Ispanakli borek bu🤗🤗🤗
That’s exactly how I make it. But I’m not Greek. I’m Albanian.
Feta please, feta. O N L Y.
Very nice – I still prefer putting a bit of filling between each layer, but either way it is a delight to have some Balkan cuisine ❤
Very nice – I still prefer putting a bit of filling between each layer, but either way it is a delight to have some Balkan cuisine ❤
OMG this looks so good I’ll make it for dinner today
Using ricotta in any Greek dish is a crime, other than that looks delicious ❤