Cheese & Silverbeet Spanakopita with Homemade Filo

Cook Time 1 hour 30 minutes plus resting

Servings makes 1

Ingredients

500g flour

1 tsp salt

300ml warm water

Oil

Filling

400-500g cheese (i usually equally mix of Danish feta and ricotta)

2 eggs

Fresh spinach or silverbeet

Method

In a stand mixer or by hand, combine all the ingredients except the oil. Knead for about 8-10 minutes until the dough is smooth, elastic, and supple.

Cover the dough with cling wrap and let it rest in a warm spot for about 30 minutes.

Place a clean tablecloth over your work surface. Roll out the dough using a rolling pin as thinly as you can directly on the tablecloth.

Brush the entire surface generously with olive oil, then cover it lightly (e.g., with another sheet or cling film) and let it rest again for 10–15 minutes.

Uncover the dough. Starting from the center, gently stretch it outward using the backs of your hands, working toward all edges and corners of the table. Continue stretching until the dough is paper-thin and nearly transparent. Once fully stretched, trim the thicker outer edges with a sharp knife or scissors. The dough is now ready for your desired filling.

Preheat the oven to 230°C.

In a separate bowl, mix together the beaten egg and the cheeses. Spread the cheese mixture evenly over the 1st half of the filo pastry. I like to cut dough on the edges before rolling. Starting from one side, roll the pastry into one long snake shape. Then, coil it into a snail shape and transfer it to the prepared baking sheet.

Drizzle pastry with oil.

Bake in the preheated oven on the bottom shelf for 10 to 15 minutes or until golden brown. I like to take it to the edge of burning. About 5 minutes before the pastry is fully cooked, mix the melted butter, water, and a pinch of salt. Drizzle this mixture over the pastry and return it to the oven for another 5-10 minutes.

Once cooked, remove from the oven and let it cool slightly (if you can wait) before slicing and serving.