Crunchy Spanakopita Pie
Traditionally a greek pie, this recipe is super simple! A crowd favourite with this particular dish is making sure you scrunch the filo pastry for the top. This ensures a buttery and crunchy top! Enjoy this fresh out of the oven.
Ingredients 9
500 g frozen spinach, thawed
250 g fresh ricotta
200 g Greek feta, crumbled
1⁄2 cup parmesan, finely grated
4 egg, lightly beaten
3 tbsp dill, chopped
1⁄2 tsp cayenne pepper
125 g butter, melted
10 sheets filo pastry
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Preheat oven to 180°C (160°C fan-forced). Squeeze the excess liquid from the . Mix the , , , , , and spinach until well combined.
Lightly brush the base and sides of a 23cm springform tin with some of the . Place 1 sheet of in the baking tin and brush lightly with butter, allowing the edges to overhang. Repeat with 5 more sheets of filo, each on a 45° angle.
Fill the pastry-lined tin with the spinach mixture and fold the overhanging on top. Brush each remaining sheet of filo with and loosely scrunch. Place each crumpled sheet on top of the pie.
Bake for 25 minutes. Loosely cover with foil and cook for a further 20 minutes. Take off the foil and set aside to rest for 15 minutes. Remove the sides of the tin and serve immediately.
Jacob Food's tips
When using filo pastry, make sure you keep it covered with a moist (yes, I said moist) tea towel to ensure it doesn't dry out.
