Monday, 7 March 2011

Greek cravings part 2 - a vegetarian's paradise

Here is a family recipe for Spanakopita (Spinach and feta pie) which must always and only be made with the freshest ingredients. I especially love the smell coming out of the oven while it is being baked and it's great for vegetarians, as a starter dish or as a main really. I will not specify the amount needed for each ingredient for this one, as it's up to one's taste and it really doesn't matter - just add as much of the freshest herbs as you have, and you're in for something yummy:


Filo pastry (you can make your own, but I opted for ready made due to time restrictions)
Olive oil
Fresh spinach (at least one large bag)
Parsley (at least one large bag)
Dill (at least two small bags)
Leeks (2-3) or spring onions (4-5)
Feta cheese (around 500 gr), crumbled

Preheat the oven to 180 degrees.
Roll out several layers of the filo pastry on a large baking tray and brush them with olive oil.

Add on top all the chopped wild greens / herbs and the crumbled feta cheese. Sprinkle with plenty of olive oil (always extra virgin).

Cover with another several layers of filo pastry, brushing them again with olive oil.
Tuck in the edges and put in the oven. 

Bake for about 1 hour, or until the pastry is crisp and golden.

We accompanied with some feta cheese and pepper spread: Mix feta with one green chilly pepper and a tbsp of olive oil and beat with an electric mixer. When the mixture is creamy but still chunky, it's ready.
Don't overwork it, it just needs one minute as it shouldn't be too liquid. In any case, putting it in the fridge will firm it up.


And the lovely book by Tessa Kiros..

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