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Spanakopita (greek Spinach Pie)

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Iron Lilly
KITCHEN HAND
IRON LILLY

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IRON LILLY'S RECIPES

INGREDIENTS

Pastry:
8 sheets if phyllo pastry, unfrozen & room temperature
1⁄2 cup melted butter for brushing

Spinach filling:
1 bunch spinach, rinsed & chopped
3 tablespoon olive oil
1 large onion, chopped
2 teaspoon fresh ground garlic
1⁄2 teaspoon salt
1⁄2 teaspoon milled black pepper
1⁄2 teaspoon fresh ground green chillie
1⁄2 cup full cream ricotta cheese
2 discs feta cheese, crumbled
1⁄2 cup grated good quality mozarella cheese

METHOD

Pastry:
1. Using a pizza cutter, cut sheets vertically on the short side to make strips, much like samoosa strips about 8cm in width or a size to your choice.
2. Brush each strip with butter before wrapping into a samoosa. If you a fan of phyllo & prefer more layers use more than 1 strip of phyllo & wrap together.

Spinach filling:
1. Heat a frying pan with olive oil & saute onions together with garlic & chilli.
2. Add spinach & steam until fully cooked. Ensure water has evaporated completely & spinach is dry.
3. Add salt & pepper & mix in.
4. Remove from heat to cool.
5. When cool add feta, ricotta & mozarella cheese.
6. Using butter coated phyllo pastry, fill pastry & fold like a samoosa.
7. When baking set your oven to 170'C, spread phyllo samoosa on a baking tray & bake for 10 minutes until golden. Enjoy with sweet chilli sauce.
8. These can be prepared in advanced & frozen for up to 3 months.

INFO

Light & delicately crispy this is sure to tantalise your tastebuds.
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