Spanakopita

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10 Ingredients

Number of servings

4 spring onions, finely sliced
1/3 cup dill, chopped
1/2teaspoons ground nutmeg
1 lemon, wedges (to serve)
12 sheets filo pastry
500grams frozen spinach, thawed
1/3 cup olive oil
200grams leftover feta, crumbled (see cheese platter recipe)
1/4 cup walnuts, finely chopped
2 cloves garlic

Nutrition per serving

8% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

To use up small amounts of leftover ingredients, make triangles instead.

Method

Step 1 of 4

Preheat oven to 180°C. Grease a round 23cm tart pan.

Step 2 of 4

Squeeze liquid from spinach and place in a bowl. Heat 1 tbs oil in a frying pan over medium heat. Add onion and garlic and stir for 1 minute. Add spinach and cook, stirring, for 3 minutes or until liquid has evaporated. Transfer to a large bowl. Stir in feta, dill, walnuts and nutmeg. Season to taste. Cool.

Step 3 of 4

Remove pastry from pack and cover with a damp tea towel to prevent it from drying out. Brush 3 pastry sheets with remaining oil and layer on top of each other. Repeat to make a second stack. Join the 2 stacks together by overlapping the short ends by 4cm.

Step 4 of 4

Place half the spinach mixture, along the long side of pastry, about 2cm in from the edge. Roll pastry into a long log, then shape into a coil and place into centre of pan. Repeat with remaining pastry and filling. Add to tin, continuing the coil. Brush top with remaining oil and bake for 45 minutes or until golden. Cut and serve.