Wednesday, March 25, 2015

Spinach pie goodness


We have Spinach & Feta pie on the menu tonight, or Spanakopita by it's traditional Greek name.

Stephanie Alexander's "Cook Companion" recipe is my go-to method and it gets totally demolished without a peep every time!

Don't be put off by the list of ingredients - it is well worth the effort.


Stephanie's Spanakopita

Ingredients
1 onion, finely chopped
1 tablespoon of olive oil
2 spring onions, finely chopped
1 to 2 large bunches of silver beet or spinach - trimmed, washed, dried and finely chopped
2 table spoons of mint, finely chopped
2 table spoons of Italian parsley, finely chopped
freshly grated nutmeg
2 eggs
125g feta cheese, crumbled
125g ricotta
60g freshly grated percorino, or similar
freshly ground black pepper
120g melted butter
10 sheets Filo Pastry

Method
Preheat oven to 180c

In a large pan or pot, saute onion in oil until softened.

Add spring onion, spinach, herbs and nutmeg and cook, stirring until the spinach is soft and there is no liquid in the pan.

Tip into a colander and allow to cool.

Beat eggs in a large bowl, add cheeses and the cooled spinach mix. Adjust seasoning with pepper.

Brush rectangular baking dish (aprox 28cm x 18cm x 8cm) with melted butter.

Cutting each filo sheet in half, brush sheets with butter and layer in pan.

Spoon in the spinach mixture and top with remaining filo sheets, again, brushing each sheet with melted butter as you go.

Bake for 40 minutes or until golden and crunchy on top.

Serve warm or cold.

Enjoy! xE









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