Wild Garlic Spanakopita
Drogo
5-6
10 minutes
60 minutes
Wild garlic spanakopita is a British spring spin on the classic Greek filo pie, swapping the usual blend of wild greens for a heady mix of foraged wild garlic and tender spinach. This wild garlic recipe layers the filling between sheets of crisp, buttered filo pastry with crumbled feta, delivering a clean, herbaceous, lightly alliaceous flavour that captures the brief wild garlic season at its peak. Served warm or at room temperature, this spring vegetarian recipe sits well as a centrepiece for a vegetarian dinner or a relaxed weekend lunch, and the slices keep beautifully in the fridge for a couple of days.
Ingredients
- 400g wild garlic
- 400g spinach
- 200g feta
- 220g filo pastry sheets
- 100g butter
Directions
- Step 1, 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.
- Step 2, Crumble the feta and combine it with the chopped leaves. Taste and add a small amount of salt, if necessary (the feta is salty).
- Step 3, 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.
- Step 4, 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.
- Step 5, 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.
- Step 6, Bake for 1 hour to 1 hour 15 minutes, or until deep golden brown.
