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.
