My brother put me on to this and it’s a tasty lunch or dinner, best veggie I think. It is an easy Greek filo pastry based pie and can be prepared a bit in advance. Serve at room temperature, or just lukewarm.
It’s really a traditional spinach and feta Greek “pie”, but can be varied in many directions. The dish is traditionally veggie but I suppose you could put some minced lamb in it and some Middle East type spices? Probably a hanging offence in Greece.
I use my loose bottomed flan dish that I also use for quiche. It works well and makes removing the finished pie much easier.
I find I have more filo than I need for one. You could get two spanakopita from a pack. Don’t think it would freeze well from a cheese/egg perspective so you’d need to eat them both from the fridge over a couple of days.
Lovely served with a nice salad.
- A pack of filo pastry
- Small butternut squash
- 120g of young spinach, wilted and drained. Use a sieve or muslin/tea towel.
- 200g Feta chopped up, there need to be cubes of cheese, probably about 1.5cm square
- 2 beaten eggs
- 50-75g melted butter to coat the filo
- Mint leaves chopped (careful not to overdo as it can be a bit too minty), some basil wouldn’t go amiss
- Optional – some small chopped courgettes.
- Courgette flowers for decoration or you can put some in the pie if you have enough.
- Peel the butternut squash and cut into 2cm chunks. Coat in olive oil, salt and pepper. Roast it at 180C fan for about 30-40 minutes till cooked. A bit of colour is no bad thing.
- Mix the cooled butternut squash with the eggs, cheese, spinach, herbs. Season well with salt and pepper.
- Cover the bottom of the flan dish with a sheet of filo then brush it with butter. Put on two more, coating them with butter and rotating them a bit so that all the sides of the dish are covered.
- Tip the filling into the dish and level out.
- Fold the edges of the filo base back over towards the middle
- Now cover with about another 3 layers and any loose scraps of filo, buttering each piece.
- Decorate with some courgette flowers, coating them in butter, and a sprinkle of salt and pepper.
- Cook at 180C fan for about 20 minutes, more or less depending on how golden it goes
Best served lukewarm or at room temperature, probably with a Greek salad. The Spanakopita can be kept chilled overnight in a fridge. It also reheats to crisp up the soggy pastry.
The filling is easily varied:
- Leaves could be rocket, horseradish, chard, kale
- Cheese could be gorgonzola or any other cheese but not sure how well some would work. Experimentation carries a risk.
- Herb could be mint, basil, thyme, tarragon, fennel, oregano, dill, parsley
- Squash could be carrot, could add some finely chopped onion, probably cooked off slightly for best results.
- Mix and match veg as you wish just be careful not to add something too wet, or that needs a lot more cooking. In which case, pre-cook and/or drain.