Blue Shutter Taverna · Main dishes

Spinach, Leek & Feta Spanakopita with Crisp Phyllo

Name: Spinach, Leek & Feta Spanakopita with Crisp Phyllo
Total time: 110 min
Yield: 6 servings
Ingredients: 1000 g Fresh spinach (or 600 g frozen, thawed); 2 whole Leeks; 6 whole Green onions; 3 tbsp Extra virgin olive oil; 20 g Fresh dill; 15 g Fresh parsley; 5 g Fresh mint leaves; 300 g Feta cheese; 150 g Ricotta cheese; 0.5 whole Lemon; 0.25 tsp Ground nutmeg; 0.5 tsp Black pepper; 0.25 tsp Salt; 3 whole Eggs; 12 sheets Phyllo pastry sheets (thawed if frozen); 80 g Butter, melted; 1 tsp Sesame seeds

A big tray of shatteringly crisp, butter-brushed phyllo wrapped around a creamy filling of spinach, sweet leeks, feta and plenty of dill and mint, baked golden and cut into generous squares.

110 minutes · Intermediate · 6 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Fresh spinach (or 600 g frozen, thawed)1000 g
Leeks2 whole
Green onions6 whole
Extra virgin olive oil3 tbsp
Fresh dill20 g
Fresh parsley15 g
Fresh mint leaves5 g
Feta cheese300 g
Ricotta cheese150 g
Lemon0.5 whole
Ground nutmeg0.25 tsp
Black pepper0.5 tsp
Salt0.25 tsp
Eggs3 whole
Phyllo pastry sheets (thawed if frozen)12 sheets
Butter, melted80 g
Sesame seeds1 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk (feta, ricotta, butter), egg, wheat (phyllo) and sesame. Leave off the sesame seeds for a sesame-free version and check phyllo labels.

Method

Wilt and squeeze the spinach

Wash the spinach. Wilt it in batches in a large pot over medium heat with just the water clinging to the leaves, 2–3 minutes per batch. Tip into a colander and cool for 10 minutes, then squeeze it hard by the handful until no more liquid runs out, and chop roughly. (If using frozen, simply thaw and squeeze.) A dry filling is what keeps the bottom crisp.

Soften the leeks

Halve the leeks lengthwise, rinse out any grit between the layers and thinly slice the white and pale green parts. Heat 2 tbsp olive oil in the same pot over medium heat and cook the leeks and sliced green onions for 8–10 minutes, until very soft and sweet but not browned. Let them cool slightly.

Mix the filling

In a large bowl, combine the spinach, leeks, crumbled feta, ricotta, chopped dill, parsley and mint, the zest of the half lemon, the nutmeg and pepper. Taste before the eggs go in and add the salt only if it needs it, because feta is salty. Beat the eggs and stir them through.

Layer the phyllo

Heat the oven to 190°C (375°F). Mix the melted butter with the remaining 1 tbsp olive oil and brush a 23 x 33 cm baking dish. Keep the phyllo covered with a damp tea towel as you work. Lay in 1 sheet, letting the excess hang over the sides, and brush it lightly; repeat until you have 6 layers. Spread the filling evenly and fold the overhang over it. Top with the remaining 6 sheets, brushing each one and tucking the edges down the sides. Score the top layers into 12 squares with a sharp knife without cutting into the filling, brush generously with the rest of the butter and sprinkle with sesame seeds.

Bake until set

Bake for 50–60 minutes, until deep golden and crisp all over. The filling must be set: a knife pushed into the centre comes out with no wet egg, and the centre reads at least 74°C (165°F). Tent loosely with foil if the top browns too fast.

Rest and serve

Rest for 15–20 minutes, then cut along the scored lines. Serve warm or at room temperature with lemon wedges and a simple tomato and cucumber salad.

Work quickly and keep unused phyllo covered, because it dries out and cracks within minutes. Torn sheets are fine in the middle layers, so save the best ones for the top. Leftovers re-crisp in a 180°C (350°F) oven in about 15 minutes; reheat to 74°C (165°F).

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