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30 min
for
8
people
Doug Sherring
Herald on Sunday
By
Grant Allen
Spanakopita is a spinach filo pie that originates from Greece. This pie can be served as a main (lunch or dinner) and also cut into bite-sized pieces and passed around as canapes.
Ingredients
| 400 g | Spinach, fresh leaf (Main) |
| 250 g | Feta |
| 250 g | Cottage cheese |
| 2 | Eggs |
| 1 tsp | Ground nutmeg |
| 1 to taste | Ground pepper |
| 1 Tbsp | Fresh dill, (or 1 tsp dried ) |
| 1 handful | Breadcrumbs |
| 4 | Spring onions, chopped |
| 1 | Puff pastry, pre-rolled |
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Directions
- Wash and roughly cut the spinach. Leave to drain.
- Put uncooked spinach in large bowl, add breadcrumbs, eggs, cottage cheese, feta, pepper, spring onion, nutmeg and dill.
- Butter your baking dish and line it with puff pastry, you do not need to roll it any thinner (I used about 1½ sheets on my baking tray).
- Spread the spinach mixture on to this, and top with another pastry layer, pressing the top and bottom together to make a sandwich.
- Brush the top pastry sheet with oil and prick holes into it with a fork across the pie.
- Bake at 180 degC for 30-40 minutes.
- Serve warm or cold.
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