Wild Garlic Spanakopita
Rated 5.0 stars by 3 users
Author:
Drogo
Servings
5-6
Prep Time
10 minutes
Cook Time
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.
Recipe Note
About This Wild Garlic Spanakopita
Spanakopita, from the Greek words for spinach and pie, is traditionally built around a mix of wild leafy greens, soft herbs and crumbled feta, layered through crisp filo pastry. In its homeland, the greens depend entirely on what's growing nearby, which makes wild garlic a very natural swap during its short British season from March to May. The leaves bring a clean, mild garlic flavour with none of the heat of a bulb, while spinach softens the intensity and adds the bulk a good wild garlic pie needs.
Good-quality filo, generously brushed with melted butter or olive oil, is what gives this spanakopita filo pie its hallmark crisp, shattering top.
Serving Suggestions
Serve wild garlic spanakopita warm or at room temperature with a sharp Greek salad of tomato, cucumber, red onion and olives, or alongside roast lamb for a fuller meal.
A chilled glass of dry Greek white wine, such as Assyrtiko, pairs particularly well. Leftover slices reheat well in a hot oven to crisp the pastry back up, and this wild garlic pie freezes successfully before baking if you want to prepare ahead.
