Spanakopi-Tato
A delightful twist on traditional Greek spanakopita, combining spinach, feta, and potatoes for a savory and satisfying dish.
Ingredients
Filling
- 600 g fresh spinach Wilting and draining is essential to avoid excess moisture.
- 400 g feta, crumbled Can substitute with goat cheese or ricotta.
- 3 large eggs, lightly beaten For binding the filling.
- 1 teaspoon ground allspice
- 20 g fresh oregano, roughly chopped
- 20 g fresh dill, roughly chopped
- 1 onion finely chopped Sauté until softened.
- 3 large cloves garlic, minced
- 450 g firm potatoes, halved (e.g., Charlotte) Boil until tender.
- sea salt, as needed
- freshly ground black pepper Season to taste.
Pastry
- 270 g filo pastry Brush each layer with melted butter.
- 80 g melted butter, plus extra for greasing
- 2 tablespoons olive oil For sautéing the onion.
Instructions
Preparation
- Heat the oven to 180°C / 350°F / Gas 4 and lightly butter a deep 20 x 28 cm baking pan.
- Boil the potatoes in salted water for 12 to 15 minutes until tender. Drain and let cool slightly.
- In a large pan, warm the olive oil. Cook the onion for a few minutes until softened, then add garlic and allspice. Stir briefly and let cool.
- Wilt the spinach in batches, drain and squeeze out excess liquid. Mix with the onion mixture, add oregano, dill, feta, and beaten eggs. Season with pepper and little salt if needed.
Assembly
- Place one sheet of filo in the pan, letting edges hang over. Brush with melted butter. Repeat with a second sheet and add a third on top.
- Cut the cooked potatoes into 1 cm pieces and scatter over the pastry base. Spoon the spinach filling over and spread evenly. Fold overhanging pastry over the filling.
- Cover with remaining filo sheets, brushing each layer with melted butter. Score the top into portions with a sharp knife.
Baking
- Bake for 35 to 40 minutes until the pie is crisp, golden, and heated through.
Notes
Serve warm or at room temperature. Can be paired with a salad or tzatziki for a refreshing contrast. Store leftovers for 3-4 days in the refrigerator or freeze before baking.