Tag Archives: Spanakopita

Spanakopita (Spanaki = Spinach & Pita = Pie)

31 Aug

Ok, straight-up apologies to any Greek people reading this. This is probably not an authentic recipe and you will no doubt roll your eyes in dismay at yet another bastardisation of one of your most delicious dishes. Sorry, but sometimes I get a hankering and there is no good Greek food that I can afford around my neighbourhood.

Here’s what you’ll need…

1 packet of Phyllo pastry

About 150 grams butter, melted

1 large bunch silver beet or spinach

2 eggs, lightly beaten

200 gram block fetta (Greek), crumbled

2 tablespoons grated parmesan, or similar hard cheese

One brown onion, diced

3 garlic cloves, crushed

1 tablespoon dill, chopped

A little olive oil

Salt and pepper

Here’s what you do…

Preheat your oven to 180 degrees celsius.

1. Rinse the spinach/silver beet thoroughly and drain. Squeeze out excess moisture with your hands. Roughly chop. Set aside in a large bowl.

2. Sautee the diced onion and the garlic in a little olive oil until soft and translucent. Add to the spinach.

3. Add the cheeses, egg and dill to the spinach and onion, season with salt and pepper and mix thoroughly.

3. Grease a large, rectangular baking dish with a little melted butter.

4. Set your phyllo pastry on the bench, opened out flat and cover with a tea towel to prevent from drying out (it is very tricky to handle if it dries – will tear and shred so easily it will drive you mad). It is also important to check the packet instructions – usually I have to leave mine out of the fridge, in the packet for an hour or so until it is room temperature before using.

5. Layer the base of the pan with 2-3 sheets of buttered phyllo. I find it easiest to lay the sheets in the dish one at a time and brush with butter in between each layer. It is very important that the layers are brushed with butter.

6. Tip the spinach mixture on top of the pastry base and spread out evenly, patting down gently with your hands.

7. Add the remaining sheets of pastry, one at a time, brushing with a little butter in between each layer. You will have lots and lots of layers, but this pastry is extremely thin and you want a nice top on your Spanakopita – flaky and buttery. Yum.

8. Using a very sharp knife, carefully cut the top of the pie into squares or triangles. Do not cut down into the filling. You want to cut through all the layers of pastry, as neatly as you can, but without reaching the filling.

9. Put the tray into the oven and bake for approximately 30 minutes or until the pastry is golden brown.

10. Allow to cool slightly, cut and serve.

Serve on its own as a snack or with a salad and some fresh Greek yoghurt. Also, good cold/room temperature.

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