Ingredients
100g Butter
¼ cup Olive Oil
1 Brown Onion, chopped
2 Garlic Cloves, minced
3 Eggs, lightly beaten
250g Feta Cheese, crumbled
200g Fresh Ricotta Cheese
¼ cup Grated Grana Pandano or Parmesan Cheese
1 tsp Ground Nutmeg
750g Frozen Spinach, thawed and squeezed dry
¼ cup Fresh Mint Leaves, chopped
¼ cup Fresh Parsley, chopped
10 sheets Filo Pastry, thawed
Salt & Pepper to taste

Instructions
1.     Preheat the Oven: Set your oven to 180°C (350°F).

2.     Sauté the Aromatics: Heat 2 tbsp olive oil and 2 tbsp butter in a large cast iron (or oven safe) French pan over medium heat. Sauté the chopped onion and garlic for 5 minutes, stirring occasionally, until softened.

3.     Cook the Spinach: Add the spinach to the pan and cook for 4-5 minutes, stirring frequently, until most of the moisture evaporates. Stir in the chopped mint and parsley, cook for an additional 1-2 minutes, until fragrant. Season with salt and pepper to taste. Remove the pan from heat and let the filling cool for 10 minutes.

4.     Combine the Cheeses: While the filling cools, whisk the eggs in a small bowl. In a large bowl, combine the crumbled feta, ricotta cheese, grated grana padano, and nutmeg. Fold the spinach mixture into the cheese mixture until well combined.

5.     Assemble the Pie: Wipe the pan to remove any residue from the spinach mix, or wash if needed. Combine the remaining oil and butter and brush some onto the pan to lightly grease. Layer 9 sheets of filo pastry in the pan, brushing each sheet with olive oil in between layers. Alternate the direction of the filo overhang with each sheet.

6.     Place the cooled spinach and cheese filling evenly into the filo base.

7.     Folding & Baking: Fold the overhanging filo sheets over the filling to create a parcel. Lay your last filo sheet centrally over the top of the pie. Gently fold back the corners of the top filo sheet into the middle and tuck in the edges around the side of the pie. This will create a neat finish and cover any gaps.

8.     Bake: Bake the Spanakopita for 30 minutes, or until the filling is set and the filo pastry is golden brown.

9.     Cool & Serve: Let the Spanakopita cool for 15-20 minutes before slicing and serving.

Enjoy it warm paired with a fresh side salad for a complete meal.

Tip:
If you haven’t had a chance to thaw the spinach beforehand, don’t worry. Still use it frozen, it’ll just take a bit longer to boil off the water and prepare the spinach in the pan.