A version of the classic Greek pastry - Spanakopita. Great as a starter or snack, just don't have two as they'll never be room for anything else. We could eat these for breakfast lunch and dinner every day! Serve warm with some slow roasted cherry tomatoes. Some reduced balsamic vinegar/glaze is a must!
Ingredients Makes Ten Parcels
Splash of olive oil
2 medium onions, finely diced or sliced
2 cloves garlic, finely diced or sliced
500g (frozen weight) frozen spinach, defrosted and squeezed of excess water
220g feta cheese
25g grated parmesan
80g pine nuts
Pinch of nutmeg
Salt and pepper
10 sheets of filo pastry
Melt 50g of the butter in a heavy based pan on a medium heat, add the oil, onion and garlic and cook until soft and translucent
Add the spinach and cook for a further 2 minutes or so, stirring all the time
Off the heat, add the cheeses, pine nuts and seasoning. Taste a little bit and adjust the seasoning as necessary, then leave to cool completely
Preheat the oven to 170°C
Melt the rest of the butter either in a microwave or in a small pan
Take each sheet of pastry and using a pastry brush, brush the butter on, then fold the sheet in half landscape
Put a spoonful of the spinach mixture (1 tenth should be about 45g) just off the centre, close to you, leaving about a 4 cm gap top the right, to the left and at the bottom
Brush the pastry with more butter
Fold the two left and right edges over the mixture, brush a little more butter on the pastry, then from the bottom, roll the parcel up, sticking with butter and brushing with butter on top, then place on a baking sheet with greaseproof paper
Repeat for the rest of the 10 sheets of pastry and the rest of the spinach mixture
Skewer each parcel with a sharp point to stop them oozing whilst they cook
Bake in the preheated oven for about 20 to 30 minutes until golden brown and crispy all over
This cookbook was created by Delicious Mountain based on actual recipes used in our chalets. If you try this recipe at home, don't forget to tag us on social media so we can share it with the world.
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