Spanakopita with Hot Honey Drizzle

Flaky, golden & packed with flavour, this Spanakopita with Hot Honey Drizzle is a delicious twist on the classic Greek spinach & feta pie. Whether served as an appetiser, a side, or the star of the table, this dish is a crowd-pleaser that brings bold flavours & irresistible textures to every bite.Recipe & Photography by Cecile Vadas @cecilevadas

serves: 12 | time: 70-90 mins 

Ingredients:

• 2 tbsp Spiral Foods Certified Organic Olive Oil
• 4 spring onions, thinly sliced
• 2 garlic cloves, crushed
• 1kg frozen spinach, thawed
• 500 grams feta cheese, crumbled
• 1 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp ground nutmeg
• 2 tbsp roughly chopped mint
• 1/2 tsp lemon zest
• 1 egg
• 16 sheets filo pastry
• 1/2 cup Spiral Foods Certified Organic Olive Oil
• 1/2 cup Greek Kefalotyri cheese or parmesan

Topping

• 2 tbsp Black Dog Smokey Chilli Honey
• 1 tbsp Carwari Sesame seeds for the topping

Method:

1. Using a muslin or tea towel, add some of the thawed spinach and press the spinach to remove excess liquid. Place into a large bowl and repeat with the remaining.
2. Add the garlic, spring onions, feta, salt, pepper, nutmeg, mint, lemon zest and egg. Mix well until combined.
3. Preheat the oven to 220℃ and line a baking tray with parchment paper.
4. Layer 8 filo pastry sheets on the tray, brushing each layer with the olive oil.
5. Add the filling mixture and smooth to form an even surface. Repeat with the remaining 8 filo sheets, sprinkling the Kefalotyri or parmesan cheese in the first 4 layers. Finish with the Carwari sesame seeds, sea salt and extra olive oil. Press layers down, crimping any to form a neat rectangle in line with the tray.
6. Bake for 25-30 minutes or until golden brown. Drizzle with the Black Dog Smokey Honey immediately, leave to rest for 3 minutes before cutting and serving immediately.