CRISPY SPINACH AND FETA SPANAKOPITA

Preparing the base sauce

In a large frying pan over a medium heat, add a dash of extra virgin olive oil and gently fry the chopped onion with a pinch of salt for about 5 minutes until translucent. Add the chopped garlic and cook for a further 1 minute, taking care not to let it burn.

Cooking and drying the spinach

Gradually add the chopped spinach to the frying pan. Sauté over a medium-high heat until it has completely reduced in volume. Once ready, remove from the heat and place the spinach in a fine-mesh sieve; press down firmly with a spoon to remove all excess moisture (this step is key to ensuring the pastry retains its crispness). Leave to cool to room temperature.

Aromatic filling mixture

In a large bowl, combine the well-drained spinach, crumbled feta cheese, beaten eggs, fresh dill, mint, nutmeg, salt and black pepper. Stir gently until the mixture is smooth and full of flavour.

Assembly

Preheat the oven to 190 °C with heat from above and below. Brush a round or rectangular baking tin with melted butter. Arrange the sheets of filo pastry  in overlapping layers on the baking tin in a radial pattern, brushing each layer generously with butter before adding the next one. Leave the excess edges of the pastry hanging over the sides.

Filled and sealed

Pour the spinach and feta mixture onto the Sofra Brick pastry base. Spread it out evenly. Fold the excess pastry tabs towards the centre, covering part of the filling. Place 2 or 3 additional sheets of Sofra pastry on top to form a lid, brushing each layer with egg wash and gently tucking the edges in to seal the pie.

Baked and finished to a golden colour

Brush the top with the remaining butter and sprinkle with sesame seeds if you like. Bake at 190 °C for 30 to 35 minutes or until the pastry is a shiny golden colour and extra crispy. Leave to rest for 10 minutes before cutting and serving.

Serving suggestions

• Homemade tzatziki: Make a fresh dip by mixing thick Greek yoghurt, grated cucumber (seeds removed), a hint of garlic, lemon juice, olive oil and chopped mint. The refreshing contrast of the dip complements the salty flavour of the feta cheese beautifully.
• Mediterranean salad: Serve the Spanakopita alongside a light salad of ripe tomatoes, cucumber, Kalamata olives, red onion and a wild oregano vinaigrette.
• Ideal pairing: Serve with a dry, fruity white wine (such as a Verdejo or Rueda) or a traditional Greek wine served very chilled.

Tips for making an ultra-crispy pastry

• No moisture in the filling: The big secret to a pastry made with brick or filo pastry is to remove the liquid from the vegetables. Drying the spinach thoroughly after cooking ensures that the bottom layer does not go soggy during baking.
• Handling Sofra Brick sheets: Whilst preparing the recipe, keep the Sofra pastry sheets covered with a clean, slightly damp cloth to prevent them from drying out or tearing when handled.
• Restoring the crispiness when reheating: If you have leftovers, do not use the microwave. Reheat them in an oven preheated to 170 °C for about 8 minutes; the pastry will instantly regain its original golden, flaky texture.

Don’t wait to try this dish and many more recipes with Codina!