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.
