Spanakopita
7
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This Mediterranean classic combines layers of flaky filo pastry with a delectable filling of spinach, shallots and fragrant dill. To keep it light and nutritious, we use a blend of reduced-fat feta cheese and creamy ricotta, adding richness without the excess calories. Baked to golden perfection, our Spanakopita is a perfect balance of flavours and textures, making it a satisfying yet wholesome dish for any occasion. Enjoy a taste of Greece with this flavourful and nutritious twist on a beloved favourite!
Ingredients
Cooked frozen spinach
500 g, thawed
Reduced-fat ricotta cheese
400 g
Reduced fat feta cheese
100 g, crumbled
Grated parmesan cheese
½ cup(s), (40g)
Green shallot(s)
4 individual, thinly sliced
Fresh dill
⅓ cup(s), chopped
Egg(s)
3 medium, lightly beaten
Filo pastry
8 sheet(s)
Oil spray
9 x 3 second spray(s)
Instructions
1
Preheat oven to 200˚C. Lightly spray a 3cm deep, 22cm (base measurement) straight-sided flan tin with removable base with oil. Squeeze as much liquid as possible from the spinach and place in a large bowl. Add the ricotta, feta, parmesan, shallot, dill and egg. Season with salt and pepper and stir until combined.
2
Place 1 sheet of pastry on a clean work surface. Lightly spray with oil and fold in half. Place in the prepared tin. Repeat with 3 more sheets of pastry, overlapping slightly to cover the pan.
3
Spoon the spinach mixture into the filo case. Lightly spray 1 remaining sheet of pastry with oil. Fold in half and place over filling. Repeat with remaining pastry, overlapping slightly to cover filling. Lightly spray the top of the pie. Fold the pastry over the edge to enclose filling. Sprinkle with salt and pepper. Bake for 30 minutes or until golden and crisp. Set aside for 5 minutes to cool before serving.
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