Spinach and Feta Filo Pie: Spanakopita (serves 4)
Prep Time:15 mins, Cook Time: 30 mins, Total Time: 45 mins
June 23, 2013
I feel I should start this post by way of an apology. They’re awful photos. I know. They shall be replaced next time I make this pie, and being such a tasty pie as it is this won’t be long. But as time is most definitely in short supply right now I’m going with the shameful shots in order to make another entry to this month’s Four Seasons Food challenge.
I’d also like to take to take the opportunity to offer huge and well deserved congratulations to my friend and partner in foodie crime for the Four Seasons Food challenge, Anneli! If you haven’t already heard she won the glittering Britmum’s Brilliance in Blogging Food award on Friday night for her gorgeous and inspiring Delicieux blog. I believe she’s still getting over the hangover and on her way back to rural SW France as I write. Well done Anneli, so can’t wait to help you celebrate!
So on to the Pie. I’ve been intending to bake this pie for a long long time, and despite the sad photos it was stunningly tasty. And took me right back to many a happy Greek joliday of yonder year. Though also made me a little sad, sad in the sense it was made with shop bought spinach and not Chez Foti spinach which until recently has been growing in huge abundance. As my garden winds up there’s very little greenery out there any more, bar a barrage of weeds and lots of (overgrown) herbs. In case you didn’t know I’m moving back to the UK this summer, back with the littlies to be nearer my family in gorgeous and foodie Herefordshire. Which funnily enough is very similar and gentle countryside to where I live now, minus the Pyrenees obviously!. And one day very soon I’ll be very excited to start another veggie plot on English soil. But more on my new venture in another blog soon.
Anyway, I digress again. Back to the pie, which was a real doddle to make. And makes for a wonderful cold or warm picnic, lunch or dinner munch. Don’t be put off by the filo, it’s so easy to use and very forgiving in any shape or form!. The pie’s assembled in a flash, simply a matter of sweating a little onion and garlic, followed by a seemingly monstrous amount of fresh spinach. A stirring in of lightly beaten eggs flavoured with nutmeg and a little Dijon mustard, pine kernels, parsley and feta. Then spooning into a filo pastry shell, topped with more filo and baked for a mere 30 minutes.
Spinach, Garlic, Onion, Parsley, Pine Kernels, Olive Oil, Eggs
Toddlers & Pre-schoolers (if they’re not green adverse!), Bigger Kids, Grown Ups, Family Dinners, Mid-Week Suppers, Week-end Slowies, Picnics, Nibbles, Mains, Lunches, Dinners, Dinner Parties, Parties, Spinach Growers (sob, sob)
Substitute fresh spinach for the same weight in frozen spinach which has defrosted (no need to wilt)
a small ovenproof baking tray, pie dish or tart tin (roughly 20 x 20), round square or oblong! A pastry brush.
Spinach and Feta Filo Pie: Spanakopita (serves 4)
Ingredients Prep Time:15 mins, Cook Time: 30 mins, Total Time: 45 mins
1 tablespoon olive oil
1 onion, medium sized, medium dice
2 garlic cloves, finely sliced 500g fresh spinach, washed & dried & roughly shredded
2 heaped tablespoons chopped parsley
200g Feta cheese, crumbled
50g pine kernels
3 free range eggs
½ teaspoon grated nutmeg
1 heaped teaspoon Dijon mustard pepper
4 large or 8 small sheets filo pastry
40ml olive oil
1. Pre-heat your oven to 200ºC/Gas 6.
2. Heat a tablespoon of olive oil in a large saucepan on a low to medium heat. Gently fry the onion for 5 minutes, before adding the garlic for a further 2 minutes, stirring regularly so nothing catches. 3. With the pan still on the heat stir in the spinach, in batches, until it’s all wilted. It helps to have a saucepan lid. Once wilted take off the heat and set aside.
4. Stir into the spinach the parsley, Feta and pine kernels. Lightly whisk together the eggs with the nutmeg and Dijon mustard. Stir the eggs into the spinach along with a generous pinch or two of black pepper. Ensure everything’s very well combined.
5. Grease your chosen dish or tin liberally with olive oil. Line it with a small sheet of filo pastry or half a large sheet (letting the other half of a larger sheet hang over one side – it will form the top once the filling’s been added). Brush the sheet with olive oil before adding another layer. Continue until you have 4 base layers of filo.
6. Spoon in the spinach mix and evenly spread. Layer 4 small sheets of filo pastry on the top, brushing on oil between each and tucking the edges into the sides to seal the pie. I like to scrunch them up for effect. If using the larger sheets turn them over and scrunch them onto to the top of the pie and tuck into the sides. It might look messy but filo pies are very forgiving!.
7. Brush the top with olive oil if you haven’t already done so. Place in your pre-heated oven for 30 minutes until set, golden and crispy. Turn out of the dish, if you dare, and allow to cool for a few minutes. Lovely warm or cold.