Ingredients
Makes 8-10 Spanakopites
375g Antoniou Fillo Pastry
Olive oil, for pan frying
For the filling
1 bunch English spinach, chopped
1 teaspoon salt
½ cup parsley, finely chopped
¼ cup dill, finely chopped
¼ cup mint, finely chopped
2 spring onions, thinly sliced
Splash of olive oil
125g ricotta cheese
125g feta cheese
1 egg
Cracked pepper
Method
Before you begin this Spanakopita recipe, take your chilled Filo Pastry out of the fridge to bring it up to room temperature.
For the filling
Place the chopped spinach in a bowl, sprinkle with salt and mix. Allow to sit for 10 minutes. Using your hands, one handful at a time, squeeze the excess liquid out of the spinach. Transfer the spinach to a large bowl. Add the herbs, spring onions, olive oil, ricotta cheese, feta cheese, eggs and cracked pepper to the bowl and mix until well combined.
Assembling the pita
Lay one sheet of Fillo Pastry onto your bench and brush with olive oil. Scatter dollops of the spanakopita filling onto the pastry, approximately 4-5 heaped teaspoons. Place another sheet of pastry on top and using your hands press on the pastry gently to flatten it. Brush with olive oil. Crinkle the pastry from the long edge and form it into a spiral shape. Gently flatten the spiral with your hand. Repeat with remaining pastry and spanakopita filling.
Heat a pan over medium heat. Add the spanakopita to the pan. Cook for 1-2 minutes or until golden on one side, flip it over and cook for a further minute or until golden. Serve immediately.
Watch how to make Fillo Crinkle Spanakopites