Spanakopita (Spinach, ricotta and Fetta filo)

Discussion in 'Geek Recipes' started by AussieHusky, Dec 13, 2009.

  1. AussieHusky

    AussieHusky Member

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    Spanakopita is a traditional greek pastie often eaten during vegetarian holidays, its very easy to make, cheap, and tasty!.

    Ingredients:
    1 pack frozen finely chopped spinach
    100g Ricotta
    120g Fetta
    2 Sliced Spring onions
    2tbsp chopped Dill
    2tbsp chopped Parsley
    3 cloves of diced garlic
    Filo Pastry
    knob of butter

    Method:
    Fry the white parts of the onion in the butter until soft, add in the garlic and green sections of the onion.

    Fry for 2 minutes then add the spinach and herbs and turn off the heat.

    thoroughly mix through the fetta and ricotta.

    Lay out a sheet of filo, brush with butter and repeat until you have 4 sheets thick. Spoon in your spinach mix, then fold the filo shut, seal with butter.

    Bake on baking paper for 35 minutes at 175C or until golden.

    Sorry about the pic, I didnt think of writing it up until Id eaten half of it and decided how tasty it was.

    [​IMG]
     
  2. Kindros

    Kindros Member

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    Big one, not tiny triangle of goodness?
     
  3. OP
    OP
    AussieHusky

    AussieHusky Member

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    Naw, whenever I've had these at restaurants its always done in this way (As do all the recipes I've seen for it).

    The reason most people are used to the lil ones is because they're generally sold as single serve items in some bakeries.
     
  4. Kindros

    Kindros Member

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    I like single serve foods. And they do make great hors d'oeuvres.
     
  5. jimlims

    jimlims Member

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    Can I put some mince with it ( turkey,pork...)??
     
  6. OP
    OP
    AussieHusky

    AussieHusky Member

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    You could, I've done this with Chicken mince and pork sausage, but I think it tastes better just as spinache, served with meat seperately.

    Alternatively bacon would work quite well in it.
     
  7. Temi

    Temi Member

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    If you make it in a baking pan/tray, and score the top-most layer of filo pastry before you glaze it and bake it, then you can cut it up into little bite sized portions.

    Making it in a pan, and folding the edges over also gives you a yummy crust.

    My grandmother puts a few more herbs in hers, particularly dill I think. Like most Greek food, it varies according to where in Greece you come from, however the recipes are mostly the same, with a few minor variations.

    I definitely have to learn how to make hers before she passes (she's getting a little long in the tooth)... it's so yummy!
     
  8. qwertylesh

    qwertylesh Member

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    its like a big pastitsi! (sp?)

    awesome, I can picture the flavor already. and i think you're right, these are great on their own or with a side of meat, better then adding meat into them.
     

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