Learn how to master a Greek favourite: George Calombaris shares his perfect Spanakopita recipe

Crispy, golden pastry wrapped around a rich spinach and cheese filling has made spanakopita a favourite for generations. Now, chef and TV personality George Calombaris is sharing his tips for mastering the classic Greek dish at home.

From creating the perfect filling to shaping flaky phyllo pastry, Calombaris has revealed the chef-approved techniques behind his delicious spanakopita that’s perfect as a snack, lunch or entertaining centrepiece.

Makes: approx 5kg

Ingredients

• 110 bunches silver beets, leaf only
• 3kg or 2 boxes spinach leaves
• 2 jars of friarielli (Italian rapini), strained from oil and chopped
• 10 leeks green top, trimmed, cored and sliced
• 10 banana shallots, peeled and sliced
• 20 confit garlic cloves
• 150ml olive oil blend
• 1 tbsp ground nutmeg
• 2 bunches of fresh parsley, washed and chopped
• 2 bunches of fresh dill, washed and chopped)
• 8 lemon rinds, zested
• 6 eggs
• 600g ricotta, pressed overnight
• 200g crumbed feta
• Filo pastry
• Clarified butter
• White sesame seeds
• Salt flakes

Method

1. Blanch the sliver beets leaves in salty boiling water for one minute, chill immediately and squeeze the extra water out. Once cold, chop the beets roughly.
2. In a large casserole, prepare the soffritto base with olive oil, confit garlic, shallots and leek, sweat down over medium heat until soft.
3. Add into the soffritto the silver beets chopped, spinach and the Italian friarielli and continue to cook for 30 minutes until the mix becomes tender.
4. Add nutmeg and salt to the mix and complete the cooking. Allow to cool down before incorporating the rest of the ingredients (cheeses, lemon zest, chopped herbs and eggs).
5. The final spanakopita mix should be soft bat fairly dry with minimum moisture (strain extra liquid if required).
6. Adjust the seasoning and balance with white balsamic and lemon juice for sharper taste.
7. Chill the mix immediately and allow to rest overnight before being used.
8. Assemble the spanakopita with the desired shape using filo pastry and clarified butter, sprinkle with white sesame seeds.
9. Par bake in oven full fan at 180C for 15 minutes. Remove from moulds and cook for further 5 minutes.
10. Allow to dry out and cool down over pastry racks.

To serve: Warm up the spanakopita until hot and brush the edges with clarified butter.

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