Recipe by: Dezi Madafferi
Ingredients
- 400g Riverina Greek style fetta
- 500g spinach leaves
- 2 eggs
- 1 cup grated parmesan cheese
- 4 x spring onion sprigs
- 1/2 bunch dill
- 1/2 bunch flat leaf parsley
- 2 tbs fine semolina
- Cracked black pepper
- Fillo pastry
- 50g butter
- 1/2 cup olive oil
Greek Style Fetta Spanakopita
- Preheat oven to 180°c fan forced.
- Wash your spinach leaves and add to a non stick pan. Cook on medium heat until all the leaves have wilted.
- Squeeze out the excess moisture and chop roughly. Add to a bowl
- Chop the spring onions, dill, parsley and add to the bowl.
- Whisk the eggs and add to the bowl
- Season with pepper, add the semolina, parmesan cheese and mix well
- Add the fetta and crumble in, leaving some chunks also.
- Melt butter and add the olive oil into the same pot. Use a brush to baste baking dish.
- Brush one sheet with the melted butter and lay another sheet on top.
- Add this to the base of your dish.
- Brush another sheet with the melted butter and lay another sheet on top. Repeat this process four times and lay these rectangles to the – top, bottom, left, and right – leaving half the sheet to overhang over your baking dish to fold in all sides at the very end.
- Add fetta and spinach filling ,folding in all the overhanging filo layers to cover.
- Butter the top and brush another three sheets to add loosely to the top of the spanakopita.
- Brush with any remaining butter and use a sharp knife to cut your slices before cooking.
- Bake for 45-50 mins till golden and enjoy.
