Wild Garlic Spanakopita

Name: Wild Garlic Spanakopita
Prep time: 10 min
Cook time: 1 h
Yield: Serves 5 - 6
Ingredients: 400g wild garlic; 400g spinach; 200g feta; 220g filo pastry sheets; 100g butter

Feeds 5 - 6 people
Prep time 10m
Cook time 60m

Description

Spanakopita is a Greek pie usually made with a mixture of wild greens. We think wild garlic and spinach make a lovely substitute when the former is in season. Mix it with a sharp, salty cheese like feta and you’ve got the most delicious filling for a pie that’s crisp on top and soft underneath. It’s fantastic hot or cold, at any time of day.

This recipe fills a 25 x 4cm baking dish.

Ingredients

400g wild garlic
400g spinach
200g feta
220g filo pastry sheets
100g butter

Method

Wash the wild garlic and spinach and place in a large lidded pan over a low heat until wilted. Rinse under cold water, squeeze in your hands to remove excess water, then chop finely.
Crumble the feta and combine it with the chopped leaves. Taste and add a small amount of salt, if necessary (the feta is salty).
Unwrap the pastry and set it aside under a damp tea cloth. Melt the butter and pour it into a bowl or jug, leaving behind any white sediment at the bottom.
Brush the dish with some of the melted butter. Lay a sheet of filo in the base, leaving half overhanging the side. Repeat with 7 more of the sheets until the base is covered.
Add the filling and distribute evenly, then fold over the overhanging pastry, brushing with butter as you go. Add 2 more sheets on top, crumpling them and brushing with butter.
Bake for 1 hour to 1 hour 15 minutes, or until deep golden brown.

Wild Garlic Spanakopita

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