There are lots of different recipes around for spanakopita but I like to keep it simple and cheesy. Here is my recipe:

  • 2 tubs of ricotta
  • 1 pack of feta
  • Couple of handfuls of grated parmesan
  • Large pack of baby spinach – cooked and chopped
  • 2 eggs
  • Pepper

Throw all the ingredients into a bowl and mix together. Simple.

For some reason, filo pastry is difficult to find in France. La Grande Epicerie has a couple of different brands but I couldn’t find any at Monop or Carrefour. Weird.

Take a sheet of filo pastry and fold it into a rectangle. Brush with melted butter. Place a small spoonful of the cheese and spinach mixture at one end of the rectangle and roll up in a triangle shape. Make a bunch of them until you’re done.

Place the triangles on a baking tray and brush the tops with melted butter. Cook in a moderate oven (180 degrees or 140 if your oven is weird like mine) for 15 to 20 minutes or until brown.

Eat them while they’re hot and freeze whatever is left over to be reheated another day when you can’t be bothered to cook.

Spanakopita