Recipe of Award-winning Spanakopita! A very very good spinach pie!

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, spanakopita! a very very good spinach pie!. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

In a medium bowl, mix together eggs, ricotta, and feta. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. Remove the pan from the heat and allow to cool somewhat. Saute until the spinach is thawed.

Spanakopita! A very very good spinach pie! is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Spanakopita! A very very good spinach pie! is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have spanakopita! a very very good spinach pie! using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Spanakopita! A very very good spinach pie!:

1. Take 800 g spinach
2. Make ready 6 spring onions
3. Get 1 leek
4. Make ready 1 tbsp sea salt
5. Get 2 large eggs
6. Make ready 200 g feta
7. Get 250 g ricotta
8. Take 80 g rocket
9. Make ready 1/2 tsp ground white pepper
10. Make ready Nutmeg
11. Make ready 1 bunch dill
12. Make ready Olive oil
13. Take 270 filo dough

A very versatile and delicious dish suitable for every time of the day, as a main dish, starter or mid-day snack! Scrunch the overhanging filo around the edge of the pie and brush with olive oil. Transfer mixture to bowl with spinach. Add dill, lemon zest, feta, and nutmeg to bowl with spinach and stir until all ingredients are evenly mixed and season again with salt and pepper, if needed.

Steps to make Spanakopita! A very very good spinach pie!:

1. You’ll need a very large mixing bowl for this. Wash the spinach well. If using larger leaves it needs to be washed at least three times to remove the dirt. Trim away any large stalks.Trim and finely slice the spring onions and leek. Rinse them in a colander to get rid of any dirt.
2. Toss the spinach with the sliced veg (if your colander isn’t large enough, do this in two stages). Sprinkle over the sea salt (or half of it if you are doing this in stages) and toss it in. Leave in the sink. After 15 minutes, use your hands to really scrunch the leaves, onions and leeks together, squeezing out the moisture. Be sure to really get stuck in and use your hands here, a spoon won’t achieve the same thing.
3. Once you have scrunched all the leaves, transfer them to your large mixing bowl, and repeat with the remaining ingredients if you are doing it in batches.
4. Preheat your oven to 190°C.When the spinach is ready, whisk the eggs in a large mixing bowl. Crumble in the feta and fresh ricotta (draining away any excess liquid from the ricotta) into the bowl. Add the rocket, ground white pepper and finely grate in a generous amount of nutmeg. Finely chop the dill, stalks and all, and mix it in.
5. Drizzle a little olive oil into a 25cm×30cm roasting tray and, using a pastry brush,evenly coat the tray. Lay out enough filo to cover the base and drape over the sides, then drizzle with olive oil and brush it all over. Repeat until you have used half the filo; it should be around 3–4 (this will depend on the brand you use) layers thick.
6. Spoon the spinach filling into the tray, spreading it out evenly, then top with the remaining filo so it is also around 4 layers thick, brushing each layer with olive oil as you go.
7. Scrunch the overhanging filo around the edge of the pie and brush with olive oil. Gently score the top of the pie into 8–12 pieces, being careful not to cut all the way through. Place the tray in the oven, and bake for around 45 minutes, until golden all over, then remove and leave to rest for at least 30 minutes before serving.

Transfer mixture to bowl with spinach. Add dill, lemon zest, feta, and nutmeg to bowl with spinach and stir until all ingredients are evenly mixed and season again with salt and pepper, if needed. The recipe I make most often using frozen spinach and phyllo pastry is, you guessed, spanakopita (spinach pie). It is a staple of my Greek childhood and an absolutely fantastic snack or main meal. Although my mum's traditional spiral spanakopita with homemade phyllo is superior, it involves a huge amount of work and so only gets made on special occasions (or whenever she visits).

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