SPANAKOPITA
SERVES 12
1 bunch of English spinach (about 600g washed and roughly chopped)
1 tbsp olive oil
1 small onion, chopped
250g feta, crumbled
2 eggs, lightly beaten
SPANAKOPITA DOUGH
5g fresh yeast or ½ teaspoon of instant dried yeast
400ml warm water, plus extra if needed
600g special white flour or 00 flour, plus extra for dusting
3 tbsp olive oil, plus extra for brushing
125g unsalted butter
To make spanakopita dough, mix yeast with a little warm water and set aside for a few minutes, until starting to bubble slightly. Combine flour and 1 tablespoon of salt in a large bowl and make a well in the centre. Add yeast mixture and remaining warm water, then Turn dough out onto a lightly floured work surface and knead for about 5 minutes, until dough no longer sticks to your hands. Dough should be soft, smooth and pliable. Divide into six balls. Working with one ball at a time, use your hand to flatten each into 1cm-thick discs. Brush each dough disc with a little olive oil, then line up next to each other, cover with plastic wrap and set aside for 45–60 minutes to rest. Meanwhile, heat a large saucepan over medium heat. Add spinach and cook for 3–4 minutes, until wilted. Transfer to a colander and use the back of a spoon to press out excess liquid. Set aside to cool slightly. Heat oil in a frypan over medium heat, add onion and cook for about 5 minutes, until translucent. Set aside to cool. Combine spinach, onion, feta, egg and salt and pepper to taste in a large bowl. Set aside. For dough, heat oil and butter in a small saucepan until butter melts, then remove from the heat and set aside. Preheat oven to 200°C (180°C fan-forced). Brush base and sides of a 38cm round shallow baking dish with olive oil. Prepare a work surface by placing a large clean cloth or plastic tablecloth on a table and, if using a plastic tablecloth, sticking the edges to the table with sticky tape (this will prevent the tablecloth from bunching when you stretch the dough). Working with one disc of dough at a time, place dough on cloth and use your hands to gently stretch it as thinly as possible, until it is large enough to hang over the dish. Tear off any thick bits of dough at the edges. Transfer one dough sheet to prepared dish, allowing excess dough to hang over side of dish. Brush sheet all over with melted butter and oil mixture. Repeat with another two sheets of dough and melted butter and oil mixture, then spread filling evenly over dough. Top filling with remaining dough sheets, brushing with butter and oil mixture between each layer. Fold overhanging dough over the top of the pie, gently stretching it across the top as far as it will go, then brush all over with remaining butter and oil mixture. Transfer to oven and bake for 40–50 minutes, until golden brown. Cut into slices and serve warm.
