"For this week's technical challenge, Paul Hollywood would like you to bake his take on the classic greek pie, a spanakopita. He would like you to make a spiral shaped pie with homemade phyllo (filo) pastry packed with fragrant filling, consisting of feta and spinach. You have 2 hours and 30 minutes.
Paul Hollywood: "It's basically spinach and feta in a phyllo (filo) parcel. Phyllo is all about being thin. It's about the layers. The longer they rest it, the easier it is to work with. Allows it to be rolled out very, very thin."
Prue Leith: "I imagine they have to get the moisture levels right inside."
Paul Hollywood: "You need to pat dry the spinach just to take out almost all of that excess water. If you don't, then the whole thing will be soggy underneath. And the bake is critical now, 45 minutes minimum till it's nice and brown."
Paul Hollywood: "Feta, spinach. It's just beautiful. Now, although that goes beautifully together, crispiness that comes from the phyllo is the real test. We don't want a soggy bottom."
Our recipe for Spanakopita is here .
How the Contestants Performed
