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Riki Kaspi’s Spanakopita

Story: Riki Kaspi’s Food Journey: Spanakopita
Episode: 2
Presenter: Riki Kaspi
Air Date: 4th October 2020


Ingredients
Phyllo (Filo) Pastry
Butter
Olive Oil
Salt
Garlic
Nutmeg
Spinach
Fetta
Parmesan
Ricotta
Dill
Roasted pine nuts


Method

  • Melt your butter and olive oil in the pan – melting them together will help keep the butter from burning.
  • Heat the pan up and add your salt. Then add your garlic and nutmeg.
  • Place your spinach in the pan and cook until wilted. Then turn off the stove – your spinach needs to be cold before adding the cheeses.
  • Crumble your fetta then place in a bowl. Add the parmesan and ricotta to bring it together. Then add your roasted pine nuts.
  • Chop your dill finely and then place it in the bowl.
  • If your spinach is too wet, make sure to strain before adding to the bowl.
  • Take your pastry out of the plastic at the last minute. Take 1 sheet, brush with melted butter. Add another 3 other layers, brushing each with butter. Put in your spinach and cheese mix.
  • Roll the pastry into a snail shape to fill your tray. Add your seeds and then place in the oven.
  • Once it’s ready, drizzle with olive oil.

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