Dinner this evening, is a recipe from a friend that is one of my favourites so I make it at least once a month. My kids call it Mum's yummy cheese pie but its actually a Greek dish- Spanakopita. If you haven't tried it before, you're in for a treat! Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of filo dough and a comforting filling of spinach and feta cheese.
Mines is by no means authentic but is just as delicious, as the principal is the same. I use what I have available at the time - cream cheese instead of eggs, red onion or white, fresh or frozen spinach, etc. I sometimes add the little tubs of olive,sundried tomatoes and feta found in the chilled cabinet. Its easily adapted to suit you and your families tastes so why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:- Take the pastry out of the fridge 30mns beforehand.
Unroll the filo sheets and place them between a slightly damp tea towel so it doesn't dry out.
Wash the Spinach and drain out all the water.
Melt the butter.
Chop the garlic.
Slice the tomatoes in half.
Finely slice the onion
Lay half your filo pastry in a cake or flan tin so it overlaps.Brush with melted butter.
Add a little oil and butter-a tsp of each - into a pan and heat through.
Add the onion and fry till soft then
add the garlic, herbs, and S&P.
Wilt the spinach by adding to the hot pan
Stir through 2 tbsp of cream cheese.
Spoon the spinach mix onto the pastry.
Add the chopped cherry tomatoes, sprinkle with Lemon juice,
and a little more pepper,
Add the crumbled feta on top.
Pinch in the edges of the pastry
Cover with the remaining pastry, brush with butter. Place in oven and bake at 175° or gas mark 4/5 for 20-25mins....
Serve warm with a mixed salad or a fragrant Cous Cous.
Easy Swaps:-
Butter for Olive Oil
Eggs for Cream cheese.
Fresh Spinach for Frizen.
Mixed herbs for Parsley or Dill.
Fresh garlic for lazy/paste
White Onion for red.
Cherry tomatoes for salad tomatoes
Tip- add some chopped olives for a salty treat.
Add some chopped nuts for added crunch.
Add some sundried tomatoes for extra flavour.
Ingredients
Directions
Prep:- Take the pastry out of the fridge 30mns beforehand.
Unroll the filo sheets and place them between a slightly damp tea towel so it doesn't dry out.
Wash the Spinach and drain out all the water.
Melt the butter.
Chop the garlic.
Slice the tomatoes in half.
Finely slice the onion
Lay half your filo pastry in a cake or flan tin so it overlaps.Brush with melted butter.
Add a little oil and butter-a tsp of each - into a pan and heat through.
Add the onion and fry till soft then
add the garlic, herbs, and S&P.
Wilt the spinach by adding to the hot pan
Stir through 2 tbsp of cream cheese.
Spoon the spinach mix onto the pastry.
Add the chopped cherry tomatoes, sprinkle with Lemon juice,
and a little more pepper,
Add the crumbled feta on top.
Pinch in the edges of the pastry
Cover with the remaining pastry, brush with butter. Place in oven and bake at 175° or gas mark 4/5 for 20-25mins....
Serve warm with a mixed salad or a fragrant Cous Cous.
Easy Swaps:-
Butter for Olive Oil
Eggs for Cream cheese.
Fresh Spinach for Frizen.
Mixed herbs for Parsley or Dill.
Fresh garlic for lazy/paste
White Onion for red.
Cherry tomatoes for salad tomatoes
Tip- add some chopped olives for a salty treat.
Add some chopped nuts for added crunch.
Add some sundried tomatoes for extra flavour.