Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, spanakopita! a very very good spinach pie!. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

In a cooking class, many years ago, I learned the trick of dry spinach to be used in a recipe. No need for pressing in a strainer. Just place the spinach on a plate, cover it with another plate (same side up). Holding vertically, press the two plates together, over the sink, until liquid stops flowing.

Spanakopita! A very very good spinach pie! is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Spanakopita! A very very good spinach pie! is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have spanakopita! a very very good spinach pie! using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Spanakopita! A very very good spinach pie!:

1. Prepare 800 g spinach
2. Take 6 spring onions
3. Make ready 1 leek
4. Take 1 tbsp sea salt
5. Prepare 2 large eggs
6. Prepare 200 g feta
7. Get 250 g ricotta
8. Get 80 g rocket
9. Get 1/2 tsp ground white pepper
10. Make ready Nutmeg
11. Take 1 bunch dill
12. Get Olive oil
13. Take 270 filo dough

The recipe I make most often using frozen spinach and phyllo pastry is, you guessed, spanakopita (spinach pie). It is a staple of my Greek childhood and an absolutely fantastic snack or main meal. Although my mum's traditional spiral spanakopita with homemade phyllo is superior, it involves a huge amount of work and so only gets made on special occasions (or whenever she visits). Spanakopita can be made with or with out cheese.

Steps to make Spanakopita! A very very good spinach pie!:

1. You’ll need a very large mixing bowl for this. Wash the spinach well. If using larger leaves it needs to be washed at least three times to remove the dirt. Trim away any large stalks.Trim and finely slice the spring onions and leek. Rinse them in a colander to get rid of any dirt.
2. Toss the spinach with the sliced veg (if your colander isn’t large enough, do this in two stages). Sprinkle over the sea salt (or half of it if you are doing this in stages) and toss it in. Leave in the sink. After 15 minutes, use your hands to really scrunch the leaves, onions and leeks together, squeezing out the moisture. Be sure to really get stuck in and use your hands here, a spoon won’t achieve the same thing.
3. Once you have scrunched all the leaves, transfer them to your large mixing bowl, and repeat with the remaining ingredients if you are doing it in batches.
4. Preheat your oven to 190°C.When the spinach is ready, whisk the eggs in a large mixing bowl. Crumble in the feta and fresh ricotta (draining away any excess liquid from the ricotta) into the bowl. Add the rocket, ground white pepper and finely grate in a generous amount of nutmeg. Finely chop the dill, stalks and all, and mix it in.
5. Drizzle a little olive oil into a 25cm×30cm roasting tray and, using a pastry brush,evenly coat the tray. Lay out enough filo to cover the base and drape over the sides, then drizzle with olive oil and brush it all over. Repeat until you have used half the filo; it should be around 3–4 (this will depend on the brand you use) layers thick.
6. Spoon the spinach filling into the tray, spreading it out evenly, then top with the remaining filo so it is also around 4 layers thick, brushing each layer with olive oil as you go.
7. Scrunch the overhanging filo around the edge of the pie and brush with olive oil. Gently score the top of the pie into 8–12 pieces, being careful not to cut all the way through. Place the tray in the oven, and bake for around 45 minutes, until golden all over, then remove and leave to rest for at least 30 minutes before serving.

Although my mum's traditional spiral spanakopita with homemade phyllo is superior, it involves a huge amount of work and so only gets made on special occasions (or whenever she visits). Spanakopita can be made with or with out cheese. The no cheese version is as popular with Greeks as the version with cheese, and is a popular Lenten dish. Paint half of the sheet with a little melted butter, paying. Our spanakopita, which is also called spinach and cheese fillo pie, is a delicious blend of spinach and premium cheeses seasoned with lemon juice, garlic, dill, parsley and pepper sandwiched between layers of our flaky fillo dough.

So that’s going to wrap it up for this special food spanakopita! a very very good spinach pie! recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!