Spanakopita – or ‘spinach pie’ – is a traditional Greek vegetarian dish made by way of layering spinach, filo pastry and Greek cheese. on this seasonal spin at the conventional recipe, strive swapping spinach for British-grown spring vegetables and bake right into a crunchy, filo-crowned pie – extraordinary and delicious
Boil the vegetables for 4-5 minutes until smooth. Drain, refresh with cold water, then drain once more. Squeeze out any excess water along with your hands and discard any hard stalks. Finely chop.
Preheat the oven to gasoline 6, two hundred°C, fan 180°C. warmness the oil in a pan over a medium warmness and add the onion. Fry, stirring once in a while, for 6-eight minutes till tender. upload the garlic and cook for 30 secs till aromatic. Tip right into a bowl and upload the veggies, eggs, cheeses, dill, lemon zest and some seasoning; blend nicely.
lightly grease a 25.5cm springform cake tin with a little butter, then add a sheet of filo, arranging in order that the 4 corners of the square dangle over the brink of the tin. Brush with butter. Repeat with some other five layers, each time brushing with butter and overlapping and angling the pastry, so the rims of the squares shape a hard circle. Spoon the greens mixture into the pastry case.
gently scrunch one of the closing filo sheets and place it over the filling. Repeat with the closing sheets, masking the perimeters first and completing with the middle. Brush the last butter over the top. Bake for 40-45 minutes until golden. leave to cool for some minutes, then dispose of from the tin. Serve hot or at room temperature.
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