Jamie Oliver’s Spanakopita is made with rocket, spinach, spring onions, feta cheese, olive oil, sesame seeds, fresh dill, and filo pastry creating a delicious Greek dish that takes 1 hour and 10 minutes to prepare!
Try More Jamie Oliver Recipes:
- Jamie Oliver Beetroot Cured Salmon
- Jamie Oliver Easy Tomato Chutney
- Jamie Oliver Chicken Liver Parfait
𧥠Why Youâll Love This Spanakopita Recipe:
- Rich Mediterranean Flavors: It combines the earthy flavors of roasted vegetables, the tanginess of feta cheese, and the freshness of herbs like dill, creating a harmonious Mediterranean taste.
- Crispy Filo Pastry: The layers of filo pastry baked to perfection are delightfully crispy, providing a satisfying contrast to the creamy filling.
- Nutritious and Balanced: Packed with spinach, rocket, and spring onions, this dish offers a healthy dose of greens, complemented by the richness of olive oil and cheese.
- Versatility: Whether served as a main dish or cut into smaller portions for appetizers or snacks, itâs versatile and suitable for various occasions.
â What Is Jamie Oliver’s Spanakopita Recipe?
Jamie Oliver’s Spanakopita combines roasted rocket, spinach, and spring onions with feta and dill, layered between filo pastry sheets brushed with olive oil and sesame seeds, and baked until golden and crispy.
đ„Ź Jamie Oliver Spanakopita Ingredients
- 200 g rocket
- 1 kg spinach
- 2 bunches of spring onions
- 100 ml olive oil
- 4 tablespoons sesame seeds
- 1 large bunch of fresh dill
- 300 g feta cheese
- 1 x 270 g pack of filo pastry, (9 sheets)
đ„ź How To Make Jamie Oliver Spanakopita
- Set the oven temperature to 220ÂșC/425ÂșF/gas 7.
- Wash and dry rocket and spinach. Divide between baking trays with spring onions, drizzle with oil, and roast until charred. Squeeze out any excess liquid.
- Toast sesame seeds. Let roasted vegetables cool, then mix with chopped dill and crumbled feta. Season to taste.
- Brush a baking tray with oil. Layer filo sheets, brushing each with oil and sprinkling sesame seeds. Leave edges to hang over the sides.
- Spread spinach mix over filo layers. Cover with more filo, brushing each layer with oil and sesame seeds. Score the top and bake until golden brown.
- Let cool, slice into portions, and serve.
đ Recipe Tips
- Remove Excess Liquid: After roasting the vegetables (rocket, spinach, and spring onions), make sure to squeeze out any excess liquid. This prevents the filling from becoming too watery and soggy.
- Layering Technique: When layering the filo pastry sheets, brush each sheet generously with olive oil. This not only adds flavor but also helps in achieving a crispy texture. Sprinkling sesame seeds between the layers adds a nutty crunch.
- Even Distribution: Spread the spinach and vegetable mixture evenly over the filo pastry layers. This ensures that each bite has a balanced combination of flavors and textures.
- Golden Brown Finish: Bake the Spanakopita until the top layer of filo pastry is golden brown and crispy. Keep an eye on it towards the end of baking to avoid burning the top layer.
What To Serve With Spanakopita?
Serve Spanakopita with Turkey Salad, Butternut Squash Salad, Green Bean Salad,Panzanella,Pickled Red Onions,Beetroot Relish, Huevos Rancheros, Carrot And Swede Mash,Miso Aubergine, Parsley Sauce, Bread Sauce, and Romesco Sauce.
đ How To Store Leftovers Spanakopita?
- In The Fridge: Store leftover spanakopita in an airtight container for up to 3 days.
- In The Freezer: Wrap tightly leftover spanakopita in plastic wrap and foil, then freeze for up to 2 months.
đ„” How To Reheat Leftovers Spanakopita?
- In The Oven: Preheat oven to 175ÂșC (350ÂșF) and heat leftover spanakopita on a baking sheet for about 10 to 15 minutes, until heated through.
- In The Microwave: Heat leftover spanakopita in a microwave-safe dish on high in 30-second intervals until warmed.
- In The Air Fryer: Reheat leftover spanakopita in an air fryer basket at 190ÂșC (375ÂșF) for 5 to 7 minutes until crispy and heated.
FAQs
Can I use frozen spinach instead of fresh in Spanakopita?
Yes, thaw and thoroughly drain frozen spinach before use in Spanakopita for a convenient alternative to fresh spinach.
Can I prepare Spanakopita ahead of time?
Yes, assemble and refrigerate unbaked Spanakopita for up to 24 hours before baking for convenience.
Why is my Spanakopita soggy?
Soggy Spanakopita may result from inadequate squeezing of excess moisture from the spinach before assembling and baking the dish.
What is the difference between Spanakopita and Tiropita?
Spanakopita contains spinach, while Tiropita features a filling of cheese and eggs, offering a different savory taste and texture.
Try More Jamie Oliver Recipes:
Jamie Oliver Spanakopita Nutrition Facts
Amount Per Serving
- Calories 356
- Total Fat 23g
- Saturated Fat 11g
- Trans Fat 0.6g
- Cholesterol 96mg
- Sodium 546mg
- Potassium 197.6mg
- Total Carbohydrates 28g
- Dietary Fiber 2.4g
- Sugars 1.5g
- Protein 8.8g
Jamie Oliver Spanakopita
Description
Jamie Oliverâs Spanakopita is made with rocket, spinach, spring onions, feta cheese, olive oil, sesame seeds, fresh dill, and filo pastry creating a delicious Greek dish that takes 1 hour and 10 minutes to prepare!
Ingredients
Instructions
- Set the oven temperature to 220ÂșC/425ÂșF/gas 7.
- Wash and dry rocket and spinach. Divide between baking trays with spring onions, drizzle with oil, and roast until charred. Squeeze out any excess liquid.
- Toast sesame seeds. Let roasted vegetables cool, then mix with chopped dill and crumbled feta. Season to taste.
- Brush a baking tray with oil. Layer filo sheets, brushing each with oil and sprinkling sesame seeds. Leave edges to hang over the sides.
- Spread spinach mix over filo layers. Cover with more filo, brushing each layer with oil and sesame seeds. Score the top and bake until golden brown.
- Let cool, slice into portions, and serve.
Notes
- Remove Excess Liquid:Â After roasting the vegetables (rocket, spinach, and spring onions), make sure to squeeze out any excess liquid. This prevents the filling from becoming too watery and soggy.
Layering Technique:Â When layering the filo pastry sheets, brush each sheet generously with olive oil. This not only adds flavor but also helps in achieving a crispy texture. Sprinkling sesame seeds between the layers adds a nutty crunch.
Even Distribution:Â Spread the spinach and vegetable mixture evenly over the filo pastry layers. This ensures that each bite has a balanced combination of flavors and textures.
Golden Brown Finish:Â Bake the Spanakopita until the top layer of filo pastry is golden brown and crispy. Keep an eye on it towards the end of baking to avoid burning the top layer.