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Spring greens spanakopita recipe

Spring greens spanakopita recipe

21 ratings

Spanakopita – or 'spinach pie' – is a classic Greek vegetarian dish made by layering spinach, filo pastry and Greek cheese. In this seasonal spin on the traditional recipe, try swapping spinach for British-grown spring greens and bake into a crunchy, filo-topped pie – impressive and delicious! See method

  • Serves 8
  • 25 mins to prepare and 45 mins to cook
  • 299 calories / serving
  • Vegetarian

Ingredients

  • 2 x 240g packs sliced spring greens
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 eggs, beaten
  • 55g vegetarian hard cheese or Parmesan, grated
  • 80g reduced-fat salad cheese, crumbled
  • 250g tub ricotta
  • 2 tbsp dill, finely chopped
  • ½ lemon, zested
  • 50g butter, melted
  • 250g pack filo pastry

Perfect with:

  • Tesco Finest Picpoul De Pinet 75Cl
  • Tesco Finest 1531 Blanquette De Limoux 75Cl
  • Tesco Finest Valle De Leyda Chardonnay 75Cl

Perfect with:

  • Tesco Finest Picpoul De Pinet 75Cl
  • Tesco Finest 1531 Blanquette De Limoux 75Cl
  • Tesco Finest Valle De Leyda Chardonnay 75Cl

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    Each serving contains

    • Energy

      1245kj
      299kcal       15%

    • Fat

      17g 25%

    • Saturates

      8g 41%

    • Sugars

      5g 5%

    • Salt

      0.8g 14%

    of the reference intake
    Carbohydrate 23.3g Protein 13.3g Fibre 1.1g

    Method

    1. Boil the greens for 4-5 mins until tender. Drain, refresh with cold water, then drain again. Squeeze out any excess water with your hands and discard any tough stalks. Finely chop.
    2. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a pan over a medium heat and add the onion. Fry, stirring occasionally, for 6-8 mins until soft. Add the garlic and cook for 30 secs until fragrant. Tip into a bowl and add the greens, eggs, cheeses, dill, lemon zest and some seasoning; mix well.
    3. Lightly grease a 25.5cm springform cake tin with a little butter, then add a sheet of filo, arranging so that the 4 corners of the square hang over the edge of the tin. Brush with butter. Repeat with another 5 layers, each time brushing with butter and overlapping and angling the pastry, so the edges of the squares form a rough circle. Spoon the greens mixture into the pastry case.
    4. Gently scrunch one of the remaining filo sheets and place it over the filling. Repeat with the remaining sheets, covering the sides first and finishing with the middle. Brush the remaining butter over the top. Bake for 40-45 mins until golden. Leave to cool for a few mins, then remove from the tin. Serve hot or at room temperature.

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