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Spanakopita with Pancetta

Spanakopita with Pancetta recipe, brought to you by MiNDFOOD

Spanakopita with Pancetta

Try this contemporary twist on a classic Greek dish by adding diced pancetta and drizzling in lemon parsley oil.

Serves 8

Lemon-Parsley Oil

150ml extra-virgin olive oil

2 tbsp lemon juice

1 tbsp lemon zest, finely

grated

1 cup parsley leaves, chopped

Spanakopita

900g (3 bunches) English

spinach

2 tbsp olive oil

1 white onion, finely chopped

2 garlic cloves, finely chopped

100g pancetta, diced

4 spring onions, sliced

250g feta, crumbled

1 bunch (8 sprigs) dill, chopped

1 tbsp lemon zest, finely

grated

butter, melted, for brushing

8 sheets filo pastry

1 To make lemon-parsley oil, place olive oil, lemon juice, lemon zest, and parsley in a bowl. Whisk to combine.

2 To make spanakopita, preheat oven to 200°C. Blanch spinach in a large pot of boiling water for 30 seconds, then refresh in ice-water. Drain on paper towel. Squeeze out excess liquid and chop spinach.

3 Heat oil in a frying pan over medium heat. Add onion, garlic, and pancetta, and cook for 4-5 minutes, or until tender. Transfer to a large bowl. Add spinach, spring onions, feta, dill, and lemon zest. Season with salt and black pepper, and mix to combine.

4 Lightly brush a 26cm-deep pie tin with melted butter. Lay down 1 sheet of filo, brush with butter, and top with another sheet of filo, slightly offsetting to allow pastry to overhang.

5 Repeat with remaining filo until you cover the base and sides of pie tin. Spoon in spinach mixture and fold pastry towards the centre, leaving middle uncovered. Brush pastry top with butter and bake for 25 minutes. Serve with lemon-parsley oil.

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