Spanakopita – Greek spinach pie with three cheeses 500g – serves two
Spanakopita is the traditional Greek spinach pie. This dish includes ricotta and parmesan to add to the traditional feta. The three together make for a more complex taste and moister texture.
No complaints please about the spelling used. The word is a transliteration from the Greek alphabet and there are as many spellings in English as there are recipes.
Serve hot or cold with a green salad as a light Spring/Summer lunch.
Look out for our Prassopitta, a version made with courgettes and mint instead of the more common spinach and dill. Coming to you next summer.
This dish exemplifies our approach to food. There are no tricks, no preservatives, just the best ingredients we can lay our hands on cooked in the correct way and got to you as quickly as we can.
One packet serves two. Suitable for vegetarians.
Spanakopita is actually nicer served at room temperature. Simply take out of the fridge half an hour before you want to serve it. Eat within three days.
Spinach (30%), ricotta (milk), feta (milk), parmesan (milk), filo pastry (wheat flour – contains calcium carbonate, niacin, iron, thiamine) water, sunflower oil, potassium sorbate, calcium propionate, vegetable glycerine, salt, maize starch), egg, butter (milk), garlic, olive oil, nutmeg, dill, salt, pepper
See ingredients in bold.
Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.
Warm through loosely covered in foil at 160C for about ten minutes for a slice and double that for the whole pie.
Alastair believes spanakopita is actually nicer served at room temperature. Simply take out of the fridge half an hour before you want to serve it.