John Whaite’s Spanakopita
John and his husband, Paul, came to paint with me in April 2023. I didn’t fan-girl John by making this for lunch, but I’ve made it many times for my students and family and friends alike and it’s always a big hit. (For John and Paul I made spice-perfumed shoulder of lamb from Persiana by Sabrina Ghayour – it was Easter day after all….)
Ingredients
For the filling:
800g canned cooked spinach
25g parsley, finely chopped
12g dill, finely chopped (I use a whole 20g pack as I love dill)
1 red onion, finely chopped
1 tsp ground white pepper (black is fine if you don’t have white)
½ tsp ground nutmeg
Pinch of sea salt
75g Greek Yoghurt (use the real deal and go full fat)
200g feta cheese, crumbled
2 large eggs
800g canned cooked spinach
25g parsley, finely chopped
12g dill, finely chopped (I use a whole 20g pack as I love dill)
1 red onion, finely chopped
1 tsp ground white pepper (black is fine if you don’t have white)
½ tsp ground nutmeg
Pinch of sea salt
75g Greek Yoghurt (use the real deal and go full fat)
200g feta cheese, crumbled
2 large eggs
Method
Preheat the oven to 180c fan
Squeeze the moisture out of the canned spinach using a clean tea towel (that you don’t mind turning sludgy green!). Put the dry spinach into a bowl and add the other ingredients, mixing together until evenly combined.
Line a 9×13 inch baking tray with half of the filo sheets, covering each one generously with olive oil. Add the filling, crumble over the second helping of feta, then top with the remaining filo, painting each sheet with oil. John and I both like to scrunch the top layers of filo up as it looks pretty, but you can layer them if you prefer.
Bake for 45-50 minutes, until golden brown and crispy. If the filo gets very brown on top quickly, you and place foil over the top to prevent further browning while the filling cooks. Serve warm or chilled.
Squeeze the moisture out of the canned spinach using a clean tea towel (that you don’t mind turning sludgy green!). Put the dry spinach into a bowl and add the other ingredients, mixing together until evenly combined.
Line a 9×13 inch baking tray with half of the filo sheets, covering each one generously with olive oil. Add the filling, crumble over the second helping of feta, then top with the remaining filo, painting each sheet with oil. John and I both like to scrunch the top layers of filo up as it looks pretty, but you can layer them if you prefer.
Bake for 45-50 minutes, until golden brown and crispy. If the filo gets very brown on top quickly, you and place foil over the top to prevent further browning while the filling cooks. Serve warm or chilled.
