Name: MIM by 1821 Spanakopita
Prep time: 10 min
Total time: 10 min
Yield: 15
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 feta; 1kg Ricotta; 1kg Danish fetta; 3 x375g Packets of Filo pastry

by MIM by 1821 Last updated on 10/26/2022

This delicious dish made by MIM by 1821 is a super-simple version of the traditional Greek spanakopita. And it will take you right back to those seaside restaurant tables in Mykonos! - MIM by 1821

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

Step 1

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.
Step 2

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.
Step 3

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.
Step 4

Melt butter and remove milk solids from the top by straining. This butter will be used over the pastry.
Step 5

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.
Step 6

Using the excess filo, fold the corner into the center, creating a swirl effect. Place into a hot oven and cook for 10 minutes.
Step 7

Sprinkle with oregano and a drizzle of olive oil to finish.