Spanakopitta

Name: Spanakopitta
Ingredients: 2¼ lb / 1 kg spinach; 6 oz / 170 g butter; salt; freshly ground black pepper; freshly grated nutmeg; 3 oz / 85 g ricotta or cottage cheese; 3 oz / 85 g ricotta or cottage cheese; 10 sheets filo pastry; 2 oz / 60 g Parmesan, Pecorino, Cheddar or Gruyère cheese, grated; 2 oz / 60 g Parmesan, Pecorino, Cheddar or Gruyère cheese, grated; 2 oz / 60 g Parmesan, Pecorino, Cheddar or Gruyère cheese, grated; 2 oz / 60 g Parmesan, Pecorino, Cheddar or Gruyère cheese, grated; 2 oz / 60 g feta cheese, crumbled

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

The next dish, based on a Greek recipe, is very good hot, cold or warm. It is also as at home in a picnic basket as on the dining-table. I like to use a mixture of cheeses - feta for sharpness, ricotta or cottage cheese for mellowness and a hard cheese, which melts and holds the filling together.

Ingredients

2¼ lb / 1 kg spinach
6 oz / 170

Starter
Vegetarian

Method

Wash and pick over the spinach, and remove any tough central stalks. Shake dry, and put in a large saucepan with a third of the butter. Cover and cook until the spinach has wilted and collapsed. Drain and cool the spinach, and season with salt, pepper and nutmeg. Stir in the cheeses.

Thickly butter a square or round cake tin, about 1–1½