How to make the best spanakopita

Step into Greek restaurant, MIM by 1821, and you’ll feel like you’re dining in Greece. The whitewashed walls, the light hues, the music, the tinkling glasses and the cosy dining booths are all reminiscent of wandering about Mykonos at sunset, looking for a place to eat.

Made in Mykonos

Owner Maggie Plati says MIM (an acronym for Made in Mykonos) has a similar feel to their original restaurant, 1821. MIM opened its doors to a welcome reception from a public looking for a restaurant destination that felt like a holiday.

Upstairs is designed to be more of a bar with tapas-style dining. Downstairs houses light-coloured booths set under a giant screen playing scenic reels of the Greek islands, reflecting the family’s deep connection to the island of Mykonos.

The best spanakopita recipe

Maggie was kind enough to show us her signature spanakopita, which restaurant patrons enjoy as the perfect sharing dish. It’s made with a unique mix of cheeses complemented by the delicacy of baby spinach, contrasting most Greek pie recipes in Australia that use silverbeet. There are distinctive Greek flavours: leek, lemon zest, mint and dill, and of course, a delicious blend of cheeses, including Greek dodoni.

The spanakopita mix is wrapped in Antoniou filo pastry, and Maggie says she wouldn’t use anything else. The pastry is layered in a terracotta pot representing Greek heritage. Venue manager and licensee Foti, from the Greek island of Kos, says clay pots symbolise heritage and are essential to Greek culture.

A nod to Greek tradition

“In Greece, they use these pots in the restaurants because you can put them in the oven,” he says.

“And it’s all traditional, how they used to make the pots. But back in the day, they didn’t have the money to buy the pots, so they used to make them.”

“Instead of using oven trays, they would use a clay pot,” Maggie continues.

“You would see your YiaYia’s dishes [in the pots] because that’s how they used to cook. Clay does represent Greek culture. And if you go to Athens, to the ruins, you will see a lot of shops selling clay pots and memorabilia.”

Once the pastry is in the terracotta pot, it’s slathered in clarified butter before being baked in the oven for 10 minutes.

MIM by 1821 marries traditional Greek food with the Greek values of family, culture and sharing, bringing Mykonos’s vibrance, energy and delicious food to Sydney.

MIM by 1821 is open Wed-Sat 3-6pm (pick-up for pre-ordered meals).

107 Pitt Street, Sydney

How to make Maggie’s spanakopita

spanakopita

Ingredients

3 leeks, washed and sliced
60g minced garlic
2 lemons, zested
10g dried oregano
1 x 1.5kg box of baby spinach
200ml olive oil
3 brown onions, sliced
20g flake salt
2 bunches dill, finely chopped
2 bunches mint, finely chopped
1kg Dodoni feta
1kg Ricotta
1kg Danish fetta
3 x375g Packets of Antoniou Filo pastry

Method

Remove filo pastry pack from the freezer and bring to room temperature. Place olive oil, garlic, and onions in a pot over medium heat, Add leek, salt and oregano and cook until soft. Add lemon zest, dill, and mint. Cook for a further 2 minutes.
Add the spinach, folding through over a medium heat to wilt the leaves. Once spinach is wilted cook for a further minute. Remove the pot from the heat and strain using muslin cloth wither in a weight or in a strainer. Cool in the fridge for a few hours.
Once the mixture is strained and completely cool, break Dodoni cheese and Danish fetta down to a fine crumb and mix with ricotta to remove larger lumps. Fold spanakopita leek mix through cheeses.
Melt butter and remove milk solids from the top by straining. This butter will be used over the pastry.
Preheat oven to 180 degrees C. Remove filo pastry from the package (ensure it is at room temperature). Apply one coat of clarified butter onto the filo pastry. Place this pastry butter side down into the clay pot. Repeat the same step with the remaining pastry. Add Spanakopita mix into clay pot and press firming making sure the mixture is evenly spread.
Using the excess filo, fold the corner into the center, creating a swirl effect. Place into a hot oven and cook for 10 minutes.
Sprinkle with oregano and a drizzle of olive oil to finish.