Grandmas Spinach n Cheese pie
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I make so many variations of this dish and this recipes right up the top.
Serves 8
Prep 20 mins
Cook 45 mins
Recipe by taste
In a large frying pan, heat the oil over medium heat. Add the onion and shallots, season with salt, and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
While the onions are cooking, place the spinach in a colander and pour boiling water over it. Use a wooden spoon to press out as much liquid as possible from the spinach.
Transfer the spinach to a large bowl. Add the herbs, nutmeg, cheese, onion mixture, eggs, and rice. Season with pepper and mix well to combine.
Spoon the spinach mixture into the prepared pastry case and top with the remaining pastry sheets, trimming the edges to fit. Bake for 35-40 minutes or until the pastry is puffed and golden.
Cut the spanakopita into squares and serve either warm or cold.
Note: You can also use a 375g packet filo pastry, if preferred. Follow the below steps if using filo:
Melt 100g of butter. Lay one pastry sheet on your work surface and brush it lightly with the melted butter. Place another pastry sheet on top and brush it with a little more butter. Continue layering the pastry sheets, brushing every second layer with butter until you have 10 layers.
Use these 10 layered pastry sheets to line the base of a baking dish. Spoon the spinach mixture evenly over the pastry.
Now, repeat the layering process with the remaining 10 pastry sheets and butter. Place these layered sheets over the spinach filling to cover it completely. Finally, brush the top with the remaining butter.
Serves 8
Prep 20 mins
Cook 45 mins
Recipe by taste
- 3 sheets frozen puff or shortcrust pastry, thawed (or filo pastry, see notes)
- 60ml (¼ cup) olive oil
- 1 brown onion, finely chopped
- 1 bunch green shallots, finely chopped
- 2 large bunches spinach, trimmed, chopped
- ½ bunch continental parsley, finely chopped
- ½ bunch mint, finely chopped
- 1 tsp ground nutmeg
- 180g block feta, crumbled
- 3 eggs, whisked
- 1 tbsp uncooked white long-grain rice
In a large frying pan, heat the oil over medium heat. Add the onion and shallots, season with salt, and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
While the onions are cooking, place the spinach in a colander and pour boiling water over it. Use a wooden spoon to press out as much liquid as possible from the spinach.
Transfer the spinach to a large bowl. Add the herbs, nutmeg, cheese, onion mixture, eggs, and rice. Season with pepper and mix well to combine.
Spoon the spinach mixture into the prepared pastry case and top with the remaining pastry sheets, trimming the edges to fit. Bake for 35-40 minutes or until the pastry is puffed and golden.
Cut the spanakopita into squares and serve either warm or cold.
Note: You can also use a 375g packet filo pastry, if preferred. Follow the below steps if using filo:
Melt 100g of butter. Lay one pastry sheet on your work surface and brush it lightly with the melted butter. Place another pastry sheet on top and brush it with a little more butter. Continue layering the pastry sheets, brushing every second layer with butter until you have 10 layers.
Use these 10 layered pastry sheets to line the base of a baking dish. Spoon the spinach mixture evenly over the pastry.
Now, repeat the layering process with the remaining 10 pastry sheets and butter. Place these layered sheets over the spinach filling to cover it completely. Finally, brush the top with the remaining butter.
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