Spanakopita

Spanakopita, Greek Spinach & Feta Pie or at least my version of it 

I'm a great lover of Greek Food and this is one of my favourite things to eat Spanakopita.
A really delicious concoction of Feta cheese & Spinach encased in layers of crispy, buttery filo pastry.
I didn't have enough Feta but I had some soft Goat's cheese in stock so I added that to the filling, it was a triumph !!!!
I've even made this with mature cheddar and it worked out so well so just use what ever cheese you have to hand.
I used a 10" square tin

you will need

a packet of filo sheets  ( I used fresh Theos, I'm not too keen on Jus Roll filo for this, it's too thick although it's great for so many other dishes)
500g Spinach, washed & cooked. Squeeze out every drop of water and chop well
350g Feta Cheese  (I used 200g and 150g Goat's Cheese but whatever cheese you have...it's great with cheddar)  crumbled /grated
a handful of toasted pinenuts and a few untoasted to top the pie
1 tbsp fresh chopped mint (or 1tsp mint from a jar)
1 red onion finely chopped and sweated in a little olive oil
a good grating of nutmeg
1 egg
seasoning to taste
melted butter around 2-3 oz

Method

Rub the tin with buttered paper
Set to oven to 200c/400f/6gas
remove 8 of the sheets of filo from the box, keep covererd with a damp cloth while you build the pie up.
Mix all the filling ingredients together well & check the seasoning.  You shouldn't need much salt as the Feta is very salty already.
begin by layering 4 sheets of filo on top of each other brushing over melted butter between each layer. First layer laid sideways, the second from top to bottom, repeat. (4 layers in all)
Add the filling
Repeat the layering of filo as above.
Trim off any overhanging pastry.
Scrunch this up and place on top of the buttered top layer
Sprinkle over a few untoasted pinenut and brush with remaining butter
Bake in the centre of the oven for around 10 mins.
Turn the oven down to 180c/350f/gas4 and continue to bake for around another 10-15 minutes
The pie should be a crispy golden brown.
remove from the oven, leave to cool on a cooling tray.
Turn out while still slightly warm and serve.

This pie is best served at room temperature and is ideal for picnics and packed lunches.

Pasta with Beetroot, Feta & Pine Nuts

Delciously healthy vegetarian fodder, cheap as chips too.

Beetroot is a great favourite...not so much the pickled in jars kind but the fresh sweetly roasted or boiled kind.

I grew the beetroot myself and they were picked, cooked and on the table within hours...some of the wonderful leaves & stems are included along with the cooking liquor......waste not want not.... this gave a wonderful colour to the actual pasta as well as adding a real depth of flavour to the dish.

Feta, Pinenuts and a good glug of decent Balsamic vinegar added to produce a wonderful flavour combination......just perfect for a summery lunch.

For 2/3 decent portions I used

6 medium sized beetroot....washed well. leaves removed and saved. Chop the stalks finely and slice through the leaves

if you buy the beet without leaves then substitute with a little spinach, Swiss chard or similar greens 

1 small onion finely diced

2 tbsps aged balsamic vinegar

a little olive oil for frying

a handful of toasted pinenuts

around 6oz of Cavatappi, macaroni or penne or similar pasta

1 tsp sea salt or so

fresly ground black pepper to taste

3/4oz Feta Cheese crumbled

1 tsp dried oregano

a little extra virgin oil for drizzling

Method

Cover the unpeeled beets with water in a saucepan, add a tsp or so of salt, bring to the boil and simmer until cooked through....approx 35 minutes

Leave in the pan until cool enough to handle.......keep the cooking liquor, it adds an incredible earthiness and you lose none of it's flavour & goodness

it also turns the pasta red....so lovely.

When cool enough to handle, gently remove the skins and chop into approx 1" cubes

Put the pan with the cooking liquid back on the stove and bring to the boil.

Add the pasta and perhaps a little more boiling water and cook as per packet instructions.

Meanwhile, add a little olive oil to the a frying pan,  sautee the onion until transluscent

Add the beet stalks first, cook on for a couple of minutes then add the leaves

Throw in the balsamic vinegar...and stir through, heat for a minute or so

Add the cooked pasta to the pan and toss everything together

Add the feta stir through....check your seasoning

Sprinkle over the Pinenuts, the oregano and drizzle with the extra virgin olive oil 

The pasta turns a lovely shade of red when cooked in the saved beetroot liquor