How to Make Spanikopita 🍃🍃 - GREEK CLASSICS 🇬🇷 ep. 1 FULL RECIPE BELOW ⬇️ NOTE: These measurements are for a 12" round baking pan INGREDIENTS 15-16 sheets phyllo pastry 450g spinach 450g feta cheese 2 medium leeks (the white/light green part) 1 bunch green onions 1 lemon 1/2 cup chopped parsley leaves 1/2 cup chopped dill 1 piece nutmeg 2 large eggs Fine sea salt (to taste) Freshly cracked black pepper (to taste) 1 cup olive oil (you might not need all of this - but it’s better to have more than enough!) INSTRUCTIONS: 1. Bring a large pot of salted water to a boil. Set up a large bowl of ice water off to the side. Blanch your spinach in the boiling water for 10-15 seconds, or until completely wilted. Immediately transfer your spinach to your bowl of ice water. Once cool, squeeze as much water as you can out of the spinach - you want it as close to dry as possible! A cheesecloth can help with this. 2. Thinly slice your leeks. Remove the dark green tops from your scallions, and thinly slice the light green part. In a large pan, add 2 tbsp of olive oil, and sauté your sliced scallion & leek until softened & lightly caramelized. Season with salt, and let cool off to the side. 3. If you haven’t already, chop your parsley leaves & dill. Thinly slice the dark green tops of your scallions that you removed earlier. Lastly, roughly chop your blanched spinach leaves. 4. In a large mixing bowl, add your sautéed leeks & scallions, chopped herbs, and spinach. Crumble up your feta into small pieces, into the bowl. Crack two whole eggs, grate some fresh nutmeg, and add the zest of 1 lemon to the bowl. Season with a pinch of salt and lots of cracked black pepper. Mix everything to combine. 5. Pre-heat your oven to 350 degrees Fahrenheit. On a large counter space, lay out about 5ft of parchment paper (this will make your spanakopita easier to build & roll). Place a phyllo sheet lengthwise across the parchment paper, leaving 2-3" hanging off the parchment on the side closest to you. Brush the phyllo sheet with olive oil, stopping at the 2-3" part that’s off the parchment paper (I like to keep this part dry to help roll the pastry later). Place another sheet of phyllo pastry to cover ~3/4 of the last sheet, and brush olive oil over the overlapping sheet (still keeping that same 2-3 inches closest to you dry). Continue this process, adding sheets & brushing them, until you reach the end of the parchment paper you laid out. 6. Add your spinach/feta/herb mix in a long line, where the dry part of the phyllo meets the part brushed with olive oil (see video for reference). From here, take the dry part of the pastry and fold it over the filling. Start rolling your spanakopita using the parchment paper to help you as needed. Once fully rolled up, brush the outside of the pastry with one last coating of olive oil, and VERY CAREFULLY start rolling your pastry into a spiral. Do not sharply twist or turn the pastry, as it will rip the phyllo dough. Once fully rolled up, cut the parchment paper around your spanakopita, leaving an extra little bit of parchment for you to grab. Use the parchment paper to lift your spanakopita into your baking dish, before pulling the parchment out from underneath. 7. Bake your spanakopita for 30-45 minutes, or until deeply golden in colour. Let rest for at least 15 minutes after baking. Use a serrated knife when cutting through the pastry. Serve with sesame seeds and a drizzle of honey. Enjoy! #spanakopita #greek #classics #homecooking #Recipe - @thestrongcook