Spanakopita (Greek Spinach Pie)

Welcome to Baccarat’s Winter Warmers, a collection of cosy recipes from Melbourne-based private chef Alex Weymouth, designed to be nourishing (and easy) throughout the cooler months.

Alex’s take on a Greek classic - aka Spanakopita - is flaky, golden and packed with a hearty spinach, leek and feta filling. A perfect winter entertaining dish that’s also vegetarian friendly.

Prep time: 30 mins

Cook time: 1 to 1.25 hours (roughly will depend on oven)

INGREDIENTS

Extra virgin olive oil
Panko breadcrumbs (for base of tray)
3 eggs, whisked through, and for egg wash
300g feta
250g ricotta
2 bunches leeks
Spinach
1 bunch spring onion
2 tsp dried oregano
2 tsp dried mint
1 bunch dill
Salt & pepper
Black and white sesame seeds
1 or 2 packets filo

METHOD

Begin by making the spinach and feta filling on the stovetop until softened and full of flavour.
Grease and then layer filo pastry into the Stoneware Baking Dish, brushing each layer for that crisp golden finish.
Add the filling, then continue layering the filo pastry over the top. Brush with your egg wash and sprinkle sesame seeds all over.
Bake until the pastry is beautifully golden and crisp.
Allow the spanakopita to rest slightly before slicing.
Serve warm and enjoy.

Give the recipe a go and don’t forget to tag @baccarat.australia, we’d love to see your delicious creation!

To watch the full recipe video, visit our @baccarat.australia, Instagram page or our YouTube channel.

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