Spring time spanakopita
Spanakopita, filo pie, with spinach, feta and herbs. wild garlic and nettles optional.
Ingredients
- 1 small onion ( i used a red onion)
- 2 spring onions (green onions)
- 1 large leek
- 350 g fresh spinach and nettles (or just spinach) blanch nettles first.
- 200 g feta
- zest of half a lemon
- black pepper
- small bunch of dill
- small bunch of parsley
- 7 wild garlic leaves (I added some garlic mustard leaves also) washed (or a clove of garlic)
- a few scrapings of fresh nutmeg
- 150g ricotta (half a tub)
- fresh shop bought filo pastry
- melted butter or olive oil for brushing
- sesame seeds for top optional
- 1 egg (optional)
Instructions
- Finely chop the onion and leek and spring onion and add in a pan with some olive oil and saute until the onions are soft and just starting to colour.
- Finely chop the herbs and wild garlic and add to the pan with the spinach and nettles.(NOTE wash and blanch nettles first to remove the sting if you are using them, i add them to a pan of boiling water for 5 minutes then drain and squeeze out excess water.
- Remove from heat, add lemon zest, black pepper, ricotta and mix. crumble the feta and mix in with the rest of the ingredients.
- Add a few scrapings of nutmeg and some salt and mix. (you can add a beaten egg also to the filling if you wish)
- Preheat oven to 180c 350f
- Open packet of filo dough and place under a tea towel so it doesn't dry out while you prepare the pie.Brush a layer of filo with melted butter or olive oil and place in a 9 inch tin, then continue adding three more sheets.
- Add filling then brush three more sheets and place on top. I you would like to add the flower pattern brush a sheet of filo then add flowers and herbs and place another sheet on top and press together. place on top and ruffle the overhanging edges. Brush the top with melted butter or oil and sprinkle around some sesame seeds.
- Bake for approx 35 minutes until golden.