At Myrtos, the bright and breezy South Kensington diner by chef-patron Asimakis Chaniotis, the food and design reference the relaxed, welcoming approach to hospitality found on the Ionian islands. Chaniotis takes the classics of his home country and puts a contemporary spin on them: the traditional pie hortopita is slightly deconstructed with layers of crisp phyllo pastry, dolmadakia (stuffed vine leaves) arrive at the table in a lemon-egg sauce and Greek salad swaps feta cubes for feta mousse.
It's a similar story with this spanakopita “wreath”, a decorative take on the typically rustic spinach-and-feta pie. “Spanakopita is so great for home cooks, as it’s simple and versatile,” says Chaniotis. “It looks impressive as a wreath – so can act as centrepiece – [but] the ingredients are humble and readily available. The process of layering and rolling the phyllo is also very therapeutic and the result is a satisfying, wholesome meal.”
While the presentation is creative, the ingredients here remain classic. “Spanakopita really is representative of Greek cooking and eating,” says Chaniotis. “The crisp, golden filo pastry alongside the creamy feta and spinach filling creates a perfect combination of texture and flavour. It instantly transports me to the Mediterranean and, for me, works year-round. It’s a classic for good reason.”
Asimakis Chaniotis’s spanakopita wreath
Serves 8–10 as a starter
Preparation time: 25 minutes
Cooking time: 45–50 minutes
Ingredients
Olive oil
1 spring onion, finely chopped
1 small white onion, grated
1 leek, finely chopped
1 kg spinach, washed and chopped
200g feta cheese, crumbled
100g ricotta
2 tbsp dill, finely chopped
1 egg
Salt and pepper, to taste
1 pack filo pastry
Sesame seeds (optional)
Method
In a pan, sauté onions and leek in olive oil until soft. Add spinach and cook until wilted. Allow to cool.
Once cool, squeeze out excess liquid and mix in feta, ricotta, dill, egg, salt and pepper.
Preheat the oven to 180°C.
Lay out a sheet of filo, brush with olive oil. Place another sheet on top and brush again.
Spoon a thin line of filling along one long edge. Roll into a long snake, sealing the edge.
Shape into a curve. Repeat and connect each roll to form a wreath shape on a lined baking tray.
Brush the entire wreath with olive oil and sprinkle with sesame seeds if using.
Bake for 35–40 minutes until golden. Serve warm or room temperature.
