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Spanakopita

 

Method 1

Ingredients

200g bag spinach leaves

175g jar sundried tomato in oil

100g feta cheese, crumbled

2 eggs

125g filo pastry

STEP 1

Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.

STEP 2

Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.

STEP 3

Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

RECIPE TIPS

MAKE IT MEATY

Chicken pies: Add 1 cooked, shredded chicken breast to the spinach mixture, then oil 3 sheets of filo per portion and lay them out on top of each other. spoon a few tbsp of the mixture onto one end of each pastry stack. fold over the edges and roll up to make cigar-shaped packages. Brush with

oil and cook for 15 mins or until golden and crisp.


Method 2

Ingredients:

- 1 pound fresh spinach, chopped

- 1/2 cup feta cheese, crumbled

- 1/4 cup grated Parmesan cheese

- 1/4 cup chopped fresh dill

- 2 green onions, chopped

- 2 cloves garlic, minced

- Salt and pepper to taste

- 1/4 cup olive oil

- 1 package phyllo dough sheets

- 1/2 cup melted butter

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, combine the chopped spinach, feta cheese, Parmesan cheese, dill, green onions, garlic, salt, and pepper. Mix well.

3. Brush a baking dish with olive oil.

4. Lay a sheet of phyllo dough in the dish and brush with melted butter. Repeat this process with several more sheets, brushing each with butter.

5. Spread the spinach and cheese mixture over the phyllo dough.

6. Top with a few more sheets of phyllo dough, brushing each with butter.

7. Bake in the preheated oven for about 45 minutes or until the phyllo dough is golden brown.

8. Allow the spanakopita to cool slightly before slicing and serving. Enjoy! 



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