spanakopitaI called this my version of spanakopita, because it has broccoli in it (yes, I sneak broccoli in a lot of my cooking). I’m using frozen spinach because it cuts cooking time massively. I’ve tried  with fresh spinach in the past, I personally found it’s  too time consuming, and the result was a bit gritty, maybe i didn’t wash the spinach leaves properly. However, you can always replace it with fresh spinach if you prefer.

ingredients :

  • 1 package of filo pastry
  • 1 package frozen spinach thawed or microwaved 1.5 min, squeeze excess water (important!)
  • 1 onion diced
  • 1 clove garlic
  • 1 small – medium head of broccoli (chopped very finely)
  • 1 1/2 cups ricotta cheese (or 1 small tub)
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup melted butter / oil spray
  • salt & pepper to taste

saute onion until just cooked, add garlic broccoli and spinach, cook until the spinach dries up a little bit, transfer to a bowl

mix ricotta cheese into the spinach, add feta cheese, salt and pepper,  you don’t have to add lots of salt, feta cheese it’s quite salty as it is

melt butter in a microwave (~seconds), add 1 tbsp olive oil

brush pastry with butter, or spray with oil, top with another pastry, repeat until you have 3 – 4 (or more) layers

do another  3 – 4of filo – butter layers

oh yeah, don’t forget to cover the rest of the pastry AND the buttered pastry with tea towel, otherwise they will dry up, and believe me..you don’t want to have flakes of filo pastry storm in your kitchen

transfer 1 set of  filo layers to baking dish, if its overhang, that’s fine, spoon the filling in, and top with anther set of layers

tuck the hanging pastry, you dont have to do it neatly, just make sure you cover all the edges

brush the top with butter / spray with oil

bake in the oven 180 C for 20 min until the pastry turns golden (it varies, depends on the oven, just make sure you check it every 10 min or so)

let it cool for 10 – 15 min (if you can)

serve with mountain of salad

 

 

 

 

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