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- 30ml - olive oil
- 2 - garlic cloves
- 300-500g - spinach, chopped
- 3 - rounds feta
- - a handful fresh parsley, chopped
- 15ml - dried oregano
- - grated zest of 1 lemon
- - salt and freshly ground pepper
- 2 - eggs, beaten
- 5 - sheets phyllo pastry
- 100g - butter, melted
- 15ml - sesame seeds
- - TO SERVE
- 30ml - olive oil
- - extra fresh herbs
- - lemon wedges
Traditionally, spanakopita is made in a large dish and then sliced into pre-determined portions, or made as individual triangle parcels. This recipe is a large spanakopita that can be sliced and served at the table.
Preheat the oven to 180°C. Line a large baking sheet with baking paper and grease with nonstick spray.
1. Heat the oil in a deep pan or saucepan and fry the garlic until fragrant. Add the spinach and lightly stir-fry until wilted but still bright green. Remove from the heat and transfer to a mixing bowl.
2. Crumble 2 of the feta rounds over the spinach, then add the herbs and lemon zest. Mix through, then season with salt and freshly ground pepper. Mix the eggs through the spinach.
3. Put a sheet of phyllo pastry on a flat surface and brush with some of the melted butter. Put another sheet of phyllo pastry on top and brush with butter again. Repeat with the rest of the phyllo pastry.
4. Transfer the spinach mixture to the middle of the stack of phyllo sheets – keep 5cm around the edge of the pastry clear of filling. Fold the pastry inward and lightly crumple to create and edge to the tart.
5. Crumble the last feta round over the filling. Brush more butter on the pastry edges and sprinkle the sesame seeds over. Bake for 25-30 minutes or until the pastry is golden brown.
6. To serve Drizzle the olive oil over the tart and garnish with the extra herbs and lemon wedges. Slice into portions and serve hot, at room temperature or even slightly chilled.
