Spinach And Cheese Pie Spanikopita
- Replies 6
Now I really want to bring the taste of Greece to you with this simple spinach and cheese wrapped in filo pastry .
All my daughters make this and all do different variations.
3 of my 8 daughters have been baking this since they were around 13.
SPANAKOPITA.
The absolute best when it’s fresh, crispy and piping hot out of the oven!
I use silverbeet but traditionally you use English spinach. This is a personal preference as I enjoy the filling to be more substantial with silverbeet. If you use English spinach, you will use 2 bunches.
Ingredients
1 large bunch of sliverbeet washed and chopped (kept raw).
1 cup of chopped dill.
1/2 cup chopped mint.
4-6 chopped spring onions.
3-4 eggs.
1/2 cup olive oil.
500g Ricotta cheese.
200g feta I use the Australian one as its cheaper
Generous amount of cracked pepper.
Salt - use sparingly.
1 box filo pastry
Olive oil brushing pastry.
Method
1. Combine all the filling ingredients into a large bowl and incorporate well then set aside.
2. Preheat your oven to 170C fan forced or 160 C normal You’ll need three or four sheets for every spanakopita roll.
3. Oil and layer each sheet of Fillo pastry. Begin to gather the pastry from the shorter side to create a crinkled look. Add a generous amount of filling on one end of the folded Fillo. Fold in each edge to seal and roll. Continue this process until you’ve used all of the filling.
4. Bake for approximately 40 minutes, until the fillo is golden. If the fillo is browning too quickly, place the tray on the bottom rack in your oven.
Allow it to cool for 5 minutes and enjoy it best hot!
Note: if you have leftover filling you can make extra rolls or small triangles as a freezer stash.
Kali orexi! Good eating
All my daughters make this and all do different variations.
3 of my 8 daughters have been baking this since they were around 13.
SPANAKOPITA.
The absolute best when it’s fresh, crispy and piping hot out of the oven!
I use silverbeet but traditionally you use English spinach. This is a personal preference as I enjoy the filling to be more substantial with silverbeet. If you use English spinach, you will use 2 bunches.
Ingredients
1 large bunch of sliverbeet washed and chopped (kept raw).
1 cup of chopped dill.
1/2 cup chopped mint.
4-6 chopped spring onions.
3-4 eggs.
1/2 cup olive oil.
500g Ricotta cheese.
200g feta I use the Australian one as its cheaper
Generous amount of cracked pepper.
Salt - use sparingly.
1 box filo pastry
Olive oil brushing pastry.
Method
1. Combine all the filling ingredients into a large bowl and incorporate well then set aside.
2. Preheat your oven to 170C fan forced or 160 C normal You’ll need three or four sheets for every spanakopita roll.
3. Oil and layer each sheet of Fillo pastry. Begin to gather the pastry from the shorter side to create a crinkled look. Add a generous amount of filling on one end of the folded Fillo. Fold in each edge to seal and roll. Continue this process until you’ve used all of the filling.
4. Bake for approximately 40 minutes, until the fillo is golden. If the fillo is browning too quickly, place the tray on the bottom rack in your oven.
Allow it to cool for 5 minutes and enjoy it best hot!
Note: if you have leftover filling you can make extra rolls or small triangles as a freezer stash.
Kali orexi! Good eating
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