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    Thursday, June 25, 2020

    It's Pie Time Spinach and Feta Pie on the Menu Tonight

    Spinach and Feta Pie or Spanankopita


    Such a easy way to get the green vege into your kids

    Often children find it hard to eat those dark leafy vegetables 

    But mix it up with cheese, onion and eggs

    Turn that into a pie, with crispy Filo Pastry and you are onto a winner

    I used a 23 cm square pan, this amount of filling was enough for this size

    Don’t forget to work quickly with the filo pastry as it drives out quickly

    In fact keep a damp towel to put over it if you have to walk away

    Family couldn't wait for me to take the photograph 


    You need 

    Olive oil

    400 gms frozen spinach thawed

    1 large onion diced

    2 cloves garlic smashed and finely chopped

    2 spring onions finely chopped

    Sea salt and freshly ground black pepper

    Nutmeg ground about 1/2 tsp

    2 eggs lightly beaten

    200 gms feta cheese crumbled


    8 sheets Filo Pastry

    Melted butter about 60 gms


    Heat oven to 170C 



    Put the thawed spinach in a tea towel 

    and squeeze it to remove all the moisture  


    Heat about 2 tablespoons Olive in in a pan

    Medium heat

    Add onion 

    Sauté till tender

    Add garlic and spring onions 

    Continue over the heat about 2-3 minutes don’t let it brown

    Add the spinach

    and cook for about 4-5 minutes

    Season with sea salt and freshly ground black pepper

    Add a little freshly grated nutmeg

    Cool 


    Meanwhile lightly beat the eggs

    Add feta cheese and mix well


    Season with a little sea salt and freshly ground black pepper 

    Add spinach mixture


    Your filling is ready to go

    Remove your filo from the wrapper and lay on a damp towel 

    It’s important that the pastry doesn’t dry out 


    Brush the first layer with melted butter 

    Lay in buttered tin 

    Butter the next sheet and repeat till you have 4 layers

    Add your cooled spinach mixture 

    Then butter another sheet and lay on top

    and repeat with another 3 layers

    Fold the edges in

    Brush top with little more melted butter

    Score the top with a sharp knife

    Bake at 170C for about an hour

    By then the pastry will be golden and crispy

    Below The Cross section, sorry about the photo I need a proper camera ha ha



    We had some ketchup on the side

    Lunch is served

    A little salad on the side to round it out perhaps, if you feel like it 



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