Chef and TV personality George Calombaris has shared his expert techniques for crafting the perfect spanakopita, a classic Greek dish of crispy, golden pastry wrapped around a rich spinach and cheese filling. The recipe, which yields approximately 5 kilograms of filling, is designed for versatility as a snack, lunch, or entertaining centrepiece.
Ingredients for the filling
The spanakopita mix includes 10 bunches of silver beets (leaf only), 3 kilograms of spinach leaves, 2 jars of friarielli (Italian rapini, strained from oil and chopped), 10 leeks (green top trimmed, cored, sliced), 10 banana shallots (peeled and sliced), 20 confit garlic cloves, 150 millilitres of olive oil, 1 tablespoon of ground nutmeg, 2 bunches of parsley (picked, washed, chopped), 2 bunches of dill (picked, washed, chopped), 8 lemons (zested), 6 eggs, 600 grams of ricotta (pressed overnight), and 200 grams of crumbled feta. For assembly, you will need phyllo pastry, clarified butter, white sesame seeds, and salt flakes.
Step-by-step preparation
Calombaris begins by blanching the silver beet leaves in salted boiling water for one minute, then chilling them immediately and squeezing out excess water. Once cold, the beets are chopped roughly. In a large casserole, a soffritto base is prepared with olive oil, confit garlic, shallots, and leek, sweated over medium heat until soft. The chopped silver beets, spinach, and friarielli are added and cooked for 30 minutes until tender. Nutmeg and salt are stirred in, and the mixture is allowed to cool before incorporating the cheeses, lemon zest, chopped herbs, and eggs. The final spanakopita mix should be soft but fairly dry with minimum moisture; any extra liquid should be strained if needed. Seasoning is adjusted with white balsamic and lemon juice for a sharper taste. The mix is chilled immediately and rested overnight before use.
Assembly and baking
To assemble, the spanakopita is shaped using phyllo pastry and clarified butter, then sprinkled with white sesame seeds. It is par-baked in a full fan oven at 180°C for 15 minutes, then removed from moulds and baked for another 5 minutes. After baking, it is allowed to dry out and cool on pastry racks. For service, the spanakopita is warmed until hot and the edges are brushed with clarified butter before serving.
