Recipe

Individual spanakopita

Both the adults and kids will love these crispy Greek pies.

  • 20 mins preparation
  • 35 mins cooking
  • Makes 8 Item
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Ingredients

Individual spanakopita
  • 1 teaspoon olive oil
  • 1 brown onion, finely chopped
  • 1 bunch silverbeet, stalks and leaves finely chopped separately
  • 1/4 cup finely chopped dill
  • 300 gram fresh ricotta
  • 185 gram feta cheese
  • 1/4 cup (20g) finely grated parmesan cheese
  • 2 eggs, lightly beaten
  • 1/2 cup finely chopped mint
  • zest of 1 lemon
  • 12 sheets filo pastry
  • 100 gram butter, melted
  • 1 tablespoon sesame seeds

Method

Individual spanakopita
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease 8 x 1-cup pie pans (12cm top, 8cm base, 3cm deep) and place on a baking tray.
  • 2
    Heat oil in a large frying pan on high. Cook onion and silverbeet stems, stirring, for 5 minutes, until softened. Add silverbeet leaves, half of dill and 1 tablespoon water. Cook, stirring occasionally, for 5 minutes, until leaves have wilted.
  • 3
    Transfer to a large bowl. Cool. Add ricotta, feta, parmesan, egg, mint, lemon zest and remaining dill. Stir to combine. Season.
  • 4
    Stack 6 sheets of filo on a clean surface, brushing each sheet with a little melted butter. Repeat with remaining filo and a little more butter to create a second stack. Cut each stack into 6 equal squares, to make 12 squares total.
  • 5
    Using 8 squares, line base and sides of prepared pans, allowing edges of filo to stand upright. Fill each with ½ cup silverbeet mixture, smoothing surface.
  • 6
    Separate remaining 4 filo squares in half, to make 8 squares, 3 sheets thick. Lay over pie filling, folding edges together to enclose filling and create a decorative border. Brush filo with remaining butter. Sprinkle with sesame seeds. Bake for 20-25 minutes, until golden.
  • 7
    Stand pies in pans for 10 minutes. Turn out and allow to cool slightly. Serve.

Notes

Wrap leftover pies in baking paper and plastic wrap, then freeze for up to 3 months. Thaw in fridge overnight. To reheat, spray pastry with water. Place pies on a baking tray and bake in an oven preheated to 160°C or 140°C fan for 10 minutes, until heated through.

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