Spanakopita – Spinach and Feta pie

pie

This traditionally Greek recipe is nothing too different to beautiful Borek but gives a nice pie feeling in the mouth when cooked with puff pastry and is very easy! I changed it a little bit but this recipe comes from my Irish friend (as I recently found out that his lovely Greek girlfriend cheated us saying she cooked it: )

I think the spinach is in season right now and tastes great so I suggest popping into Blackheath Farmer’s market and buying some.

Here we go:

1 pack of Puff pastry
1, 5 or 2 blocks of feta cheese
2 packs of spinach (I used two bunches of spinach bought from the farmers)
3 eggs
Half an onion (I used a whole onion)
Chopped parsley
Chopped dill
Pepper
Sesame seeds (I used black seeds which you can find in Middle Eastern shops)

How do I cook spanakopita?

1. Handful by handful, wash the spinach, leave in water, add some drops of apple cider vinegar  as it kills the left over germs, drain.

2. Finely chop the onion and gently fry it in some butter until it turns
soft, then leave that aside to cool a little, do the same with drained spinach.

3.In a big bowl crumble the feta until it’s all broken up, then add the
three eggs, a handful of chopped parsley, a generous amount of dill, the
fried onion and lots of black pepper. Using your hands, mix it all
together until it’s evenly mixed.

4. Butter your pie dish then cut the puff pastry into two, you have to open it up in the shape of your pie dish. Then add the bottom layer of pastry.

5. Fill the filo with the mixture and spread it out as evenly as possible, then cover with the rest of the pastry. Add some milk to the bowl that contained the feta mixture then brush the liquid over the top of the pie. Finish by sprinkling sesame seeds on top. (or blackseeds)

6. Cook at 180 degrees until the top goes brown, then cover with foil and
cook for a further 20 mins or so.

Like a lot of food it tastes better after it has been cooled and
reheated later : )

Enjoy!

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Spinach and Feta Borek – Filo Pastries

Yummy! I have never ever rejected anyone offering borek. If you want to find out why, try this recipe. It is perfect for picnics as it is edible hot or cold, any time of the day.

You can call anything cooked with filo pastries “borek” actually, but this dish is cooked happily in the Balkans as burek, in Greece as spanakopita (with spinach and feta), in Israel as burekas (with cheese).

You can fill your borek with anything you want, but usually cheese and spinach is used.  Flat parsley or minced meat are also good options.

Let’s begin:

  • 500g filo pastry
  • 1 glass of milk
  • 5 spoonfuls of olive oil or butter
  • 3 eggs
  • some sunflower seeds or black seeds
  • 250g feta cheese
  • 1 pack of fresh spinach leaves (alternatively a big bunch of parsley)

1. Spread some butter onto your cooking tray, this will stop your borek from sticking the tray.
2. Filo pastry is usually sold in a round shape so leave one sheet aside and cut the rest to fit to your tray.
3. Mix your butter or olive oil, milk, and eggs all together in a bowl.  Stir well.
4. Put the sheet of filo pastry in your tray, leave the corners out, you will close them at the top once you finish layering.
5. Spread the oil-milk-egg mixture with a brush over each sheet, and put each sheet on top of the other.  Use half of the sheets.
6. Soften the spinach in a pan quickly, cool it down and mix with crumbled feta cheese. (if you use parsely, you do not need to cook it.)
7. Pour this mixture onto your filo pastry layers in the tray.
8. Then, carry on putting the filo pastries one by one over this mixture and each time do not forget to spread some butter-milk-egg mixture onto the sheets otherwise they will become dry.
9. When there is no filo pastry left, cover the corners of the first big sheet onto your borek and spread the rest of the butter-milk-egg mixture on top.

10. Sprinkle some seeds over it.

11. Cook it for about 20 minutes in the middle of a pre-heated oven at 200C, until the top and the bottom gets brownish. It is delicious eaten with a spoonful of yoghurt.

Bon appetit!