It has been quite
a cloudy and rainy weekend over here, but it made it easier for me
just to relax and take it easy. Today we'll head to the vegetable
market to get some supplies for next week, and then I'll just potter
in the kitchen making Sunday dinner.
A spanakopita has
been on my mind for a while, and I also wanted to work with filo
again after a long time. So I finally got around making a tasty
spanakopita with crispy pastry and comforting soft spinach and feta
filling. It was surprisingly easy to make, and I will surely be
making it again.
Spanakopita
Ingredients
230 g filo pastry
230 g frozen
spinach
1 onion
2 garlic cloves
140 g feta
3 tbsp fresh
parsley
2 eggs
½ tsp salt
½ tsp ground
black pepper
½ cup olive oil
Method
Preheat the oven
to 170C.
Chop the onion and
garlic finely and let the frozen spinach thaw. Then drain all excess
liquid off the spinach.
Mix the spinach,
onion and garlic with the crumbled feta, fresh parsley, eggs, salt
and pepper into an even mix.
Brush a baking
tray with oil and place two sheets of the filo pastry on it. Brush
the sheets with oil and add a couple of more layers.
Then put the
spinach mix onto the pastry, and layer the rest of the sheets on top,
and brush them all individually with oil.
Wrap the excess
filo on the edges to the baking tray.
Bake the
spanakopita for about one hour until the pastry is crispy and the
filling has cooked nicely.
Enjoy!
I'm sharing this
recipe as my this month's Eat Your Greens contribution. I'm
hosting the challenge this month with my co-host and creator of the
challenge, Shaheen from Allotment 2 Kitchen blog.
Your VegHog
