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.

Spinach Roulade filled with Mascarpone Cheese & Sun Blush tomatoes

This is such a lovely recipe. I like to make 2 or 3 spinach roulades at a time and keep the spares in the freezer. The filling is Italian inspired but I often fill them with  smoked salmon & Philly blitzed together with a little lemon juice and dill. Just replace the parmesan with cheddar in the recipe if doing so.
This makes a perfect starter served warm or cold  or a delightful canapé if sliced thinly.   

400g spinach washed & drained

5 large eggs,

200g tub Mascarpone                                                                                                                                                                                                               

3 tbsp self-raising flour

3oz grated parmesan or peccarino 

a good grating of nutmeg

 12 sunblush or sundred tomatoes chopped  

4 cornichons or 1 larger gherkin finely chopped

1 tbsp capers rinsed and chopped

1 tbsp finely sliced basil leaves                                                                

extra finely grated parmesan for finishing

seasoning                                                                                                           

1. Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with parchment paper. Sprinkle over a little grated parmesan.
2. Cook the spinach in a little olive oil in a hot pan until starting to wilt,  place in a colander and refresh under the cold tap. Squeeze out as much of the water as you can by placing into a clean tea towel and squeezing. Now put it into a food processor and add the egg yolks, the grated parmesan, the nutmeg plenty of seasoning and the flour. Blitz together until well mixed.
3. In a large bowl  whisk the egg whites until stiff but not dry, then fold into the spinach mixture. Spread in the tin and bake for 12-15 minutes until firm to the touch. 
4. Place a sheet of baking paper on your work top and sprinkle it with a little parmesan.
5. Turn out the roulade by placing it on the prepared parchment and carefully remove the paper while it is still hot. Now place the paper back onto the roulade and roll up.
6. in a bowl mix together the mascarpone, capers, cornichon, tomatoes & basil, season well. 
7. Now you can either immediately spread with the mascarpone mixture if you want to serve the roulade warm or leave it to cool completely if served cold. 
8. you can roll up in 2 ways. If you want to serve this as a starter roll up from the short width making thicker pieces, if using as a canapé roll up carefully starting with the long width hence making smaller pieces when cut.  Which ever way you choose use the parchment paper as your guide and roll quite tightly and firmly 
9. you can freeze the roulade at stage 4 ready for filling when defrosted.
10. Plate & sprinkle over with some parmesan, decorate with some basil leaves & sweet baby tomatoes. 

How the make filo triangles, these are cheesy, leeky.

Cheesy Leeky Filo Triangles

I love to make these little filo triangles. These are filled with a cheese & leek mixture, but they are wonderful made with Spinach & Feta cheese or even with  sweet filling such as apple & cinnamon. Just use your imagination and away you go !

I have used JusRol frozen filo sheets here. Each packet should make around 24 triangles

Open up the sheets cut the sheet in half then place on top of the other half. Cut this pile in half, and place on top, cut again and you will have 48 strips of filo. Keep the pile covered with a damp tea towel to stop it drying out while your making them.

Brush with oil or butter and place a second strip on top

Add a couple of teaspoons of the filling and make the first fold upwards

Brush a little more butter up the strip.

Fold up & over to the left, then up and over to the right until you reach the top.

Tuck under any excess and you will have your triangle

place on a buttered oven sheet, brush with melted butter or olive oil and bake in a hot oven 230c for around 10-15 minutes or until crispy, and golden brown

Recipe For the Cheesy leeky triangles 4oz strong cheddar cheese grated 1 large leek, rough leaves removed, finely sliced & sauteed in a little oil or butter a little grated nutmeg, black pepper & salt to taste. Just mix together & follow the pictures. *The one rule is to never overfill them or they will burst when baking*. Recipe For the spinach & feta the recipe is almost the same, use the regular packet of spinach, cooked & with every last bit of water squeezed out , 4oz Feta, add a couple of finely chopped spring onions & a little chopped mint, nutmeg & salt and pepper as before plus 1 egg yolk to bind. You can brush with olive oil instead of butter if preferred