Tonight's dinner was Spanakopita. Spinach, shallots and eggs were from the tiny farm. The feta was home made stuff from a recent course for Millen Farm. I don't know what rich people eat, but I'm doing okay!
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Looks and sounds great Andy, I'm sure it was loved by all. I make mine with Warrigal Greens (NZ Spinach) & Chard. You really take your cooking seriously, so nice to see in a bloke. Keep the Recipes coming...
Remove stems from the silverbeet leaves and chop the stems finely. Coarsely Shred the leaves. Place the stems and leaves in a metal colander over a saucepan of boiling water, cover and steam for about 10 minutes or until wilted. Drain well and cool.
Meanwhile, heat 3 tablespoons of the olive oil in a saucepan over medium heat and cook the onion for 5-8 minutes or until soft.
Squeeze the cooled spinach with your hands, to remove excess liquid. Add onions, feta, cottage cheese, eggs, parsley, dill and nutmeg to the spinach and mix. Season with pepper.
Brush a 20 x 30cm (2-1itre/8-cup) ovenproof dish with a little of the olive oil. Lay filo pastry flat on a work surface. Cover with a clean tea towel and then with a damp tea towel. Brush one half of a pastry sheet with the olive oil and then fold it in half. Place over the base of greased dish. Repeat with 2 more pastry sheets, brushing with a little olive oil between each layer.
Spread 1/2 the spinach mixture evenly over the pastry. Top with 3 more doubled pastry sheets, brushing with oil between each. Spread with the remaining spinach mixture and then top with another 3 doubled pastry sheets, brushing between each. Tuck any overhanging pastry down the side of the dish and brush with a little oil. Score the top with a sharp knife and sprinkle with the water. Bake in preheated oven for 45 minutes or until the pastry is crisp and golden.
Comments
The cheese is actually pretty easy Glen. There's a cheese making group on this site with instructional videos I did to help people.
Wow!
Love spanakopita.
Current LCHF diet means no pastry for me, but everything else is on the table. Impressed with home made feta.
That's very kind of you Dianne. I'm quite chuffed.
Copy and paste to Recipes, Andy?
Spanakopita is a traditional Greek spinach or silver beet pie enveloped in crisp filo pastry.
0:45
To prep
0:55
To cook
12
Ingredients
EASY
Difficulty
8
Servings
4.5
Average rating
(6 Members)
AAustralian Good Taste
Australian Good Taste - September 1997 , Page 14
Recipe by S. Parnell, Toowoomba, Old
Ingredients
1kg (about 1 bunch) silverbeet, washed
160mls (2/3 cup) olive oil
3 medium brown onions, finely chopped
250g feta, crumbled
200g cottage cheese
4 eggs, lightly whisked
2 tablespoons finely chopped fresh Continental parsley
1 tablespoon finely chopped fresh dill
1/4 teaspoon freshly grated or ground nutmeg
Ground black pepper, to taste
9 sheets filo pastry (not the frozen variety)
1 tablespoon water
Method
Looks amazing - recipe??
Yummo, looks soooo good
Delish and so fresh.
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