Spanakopita Pie
A fresh take on a Greek classic.
Here’s my twist on the classic Greek Spanakopita - flaky, golden puff pastry packed with sweet spinach, creamy feta and ricotta, fresh dill, and a zing of lemon. It’s perfect for sharing with friends or family and full of comforting, fresh flavours in every bite. Simple to prep and made with wholesome ingredients, this Spanakopita pie comes together in about an hour - perfect for a cosy lunch, dinner, or weekend treat delight!
Serves 4-6 | 1 hour
Ingredients:
2 bunches English spinach
2 tbsp olive oil
1 brown onion, finely diced
3 spring onions, finely sliced
2 cloves garlic, minced
200g feta cheese, crumbled
100g ricotta
2 tbsp fresh dill, chopped
Zest of 1 lemon
⅛ tsp freshly grated nutmeg
4 eggs (reserve 1 for egg wash)
Salt and pepper, to taste
2 sheets Borg’s Puff Pastry, thawed
1 tbsp black sesame seeds, to garnish
1 tbsp white sesame seeds, to garnish
Method
Trim and discard any thick stems from the spinach. Bring a large pot of salted water to the boil. Add spinach and blanch for 2-3 minutes. Drain and rinse under cold water. Once cool enough to handle, squeeze out as much water as possible using your hands, a clean tea towel, or paper towel - take your time here, as excess moisture will make the filling soggy. (Tip: You can prep the spinach the day before and store it in the fridge.) Roughly chop and set aside.
Preheat oven to 200°C (fan-forced). Heat olive oil in a large pan over medium heat. Sauté the brown onion, spring onions and garlic for 5-6 minutes, or until softened. Remove from heat and let cool slightly.
In a large bowl, combine the cooked spinach, onion mixture, feta, ricotta, dill, lemon zest, nutmeg, and 3 of the eggs (reserve one for the egg wash). Season with salt and pepper (keeping in mind the feta’s saltiness). Mix well to combine.
Roll out one sheet of puff pastry slightly, so it’s large enough to cover the base and sides of your pie dish. Line the dish with the pastry, gently pressing it into the corners.
Spoon the spinach filling into the pastry-lined dish. Roll out the second sheet of puff pastry slightly to fit over the top of the pie. Lay it over the filling, trim the edges, and crimp to seal. Cut a few small slits in the top to allow steam to escape.
Whisk the reserved egg, then brush it evenly over the pastry. Sprinkle with black and white sesame seeds. Bake for 30-35 minutes, or until golden and crisp. Let cool for at least 30 minutes before slicing and serving.
