Layers of crisp filo pastry sandwiching together a delicious mixture of caramelised onion, spinach and goat’s cheese; all ready in 40 minutes.
For something a little different, try our spanakopita recipe made with fresh herbs, spinach and ricotta.
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Ingredients
- 260g bag baby leaf spinach
- 270g pack Jus-Rol filo pastry (7 sheets)
- Olive oil for brushing
- ½ bunch fresh dill, chopped
- 50g pine nuts
- 100g hard goat’s cheese, grated
- ½ x 265g jar caramelised red onion marmalade or chutney (we like Stokes or The English Provender Co)
You’ll also need…
- 20cm x 30cm deep roasting tin, oiled
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Slit the top of the bag of spinach and microwave for 1-2 minutes until wilted. Empty the spinach into a colander and, using a wooden spoon, squeeze out the excess water, then roughly chop.
- Cut all the filo sheets in half widthways, then layer 5 pieces, overlapping, to cover the bottom of the roasting tin, brushing each sheet lightly with oil.
- Spoon half the chopped spinach into the tin, scatter over half each of the dill, pine nuts and goat’s cheese, then dot with half the onion marmalade. Layer another 4 sheets of filo on top, brushing each with oil, then repeat with the remaining filling, finishing with the final 5 sheets of filo, also brushing them with oil. Bake for 40 minutes until golden and crisp.
Nutrition
- 343kcals Calories
- 15.4g (4.1g saturated) Fat
- 10.1g Protein
- 40.4g (14.2g sugars) Carbs
- 1.2g Fibre
- 0.6g Salt
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