SPANAKOPITA

Cooking at home with TLSE favourite Douk Konstantaras


With more time spent at home, we're finding more time to dedicate to meal prep and to cooking real, nutritious food. Our TLSE resident cook, Douk Konstantaras, spent the afternoon showing us how to make a Greek-style spinach pie (aka. spanokopita!). Perfect for rainy afternoons and weekend lunches - and it tastes even better the next day cold!

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INGREDIENTS

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1 x bunch English spinach

250 g Baby spinach

300 g Feta

300 g Ricotta

1 bunch Dill

1 bunch Mint

2 Eggs

100 g Butter

Pkt Filo pastry

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METHOD

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PRE-HEAT oven to 180 degrees

WASH and rough chop spinach, mint and dill - make sure it is well drained and dry (you can use a salad spinner)

CRACK 2 eggs into the bowl

CRUMBLE feta and ricotta using your hands

MIX through the spinach, combining all ingredients ADD olive oil and pepper

PLACE 1 sheet of filo at a time into a rectangle baking dish, buttering each sheet as you go, adding up to 6 pieces

ADD the spinach mixture on top of the buttered sheets


Once the spinach is in the pie base you need to make the lid

ADD 1 piece of filo at a time buttering each sheet until you get to 6 sheets

SCORE the final sheet in diagonal lines on the pastry to mark out the pieces


PLACE in the oven at 180 degrees for 40 minutes or until golden brown

LET it sit for ten minutes

ENJOY with a delicious glass of wine





You can also check out Douk's LIVE cooking tutorial below!




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