Spanakopita

Name: Spanakopita
Ingredients: 1 tbsp olive oil; 1 None onion, finely chopped; 2 cloves garlic, minced; 18 oz baby spinach; 7 oz Greek feta cheese, crumbled; 1 oz Parmesan cheese, grated; 1 bunch fresh dill, chopped + extra, to serve; 2 None eggs, lightly beaten; 8 sheets filo dough; 6 1/2 tbsp butter, melted; None None lemon wedges, to serve

11 ingredients

5 steps

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, minced
18 oz baby spinach
7 oz Greek feta cheese, crumbled
1 oz Parmesan cheese, grated
1 bunch fresh dill, chopped + extra, to serve
2 None eggs, lightly beaten
8 sheets filo dough
6 1/2 tbsp butter, melted
None None lemon wedges, to serve

Directions

1

Preheat oven to 400°F. Lightly grease a 6-cup deep muffin pan.
2

Heat oil in a large frying pan over medium heat. Sweat onion and garlic for 1-2 mins, until tender. Add spinach and cook for 1-2 mins, until wilted. Drain and roughly chop. Let cool slightly then combine with cheese, chopped dill and eggs. Season.
3

Meanwhile, layer 4 sheets of filo dough, brushing each with butter. Cut into 6 squares and use to line muffin pan. Repeat with remaining pastry and butter. Cut into 6 squares for lids, cover and set aside.
4

Transfer spinach and cheese mixture between muffin cups. Top with remaining pastry sheets, pressing edges together to seal. Bake for 10-15 mins, until pastry is crisp and golden. Let cool in pan for 5 mins.
5

Serve garnished with extra dill and lemon wedges.