SPANAKOPITA
Cooking at home with TLSE favourite Douk Konstantaras
With more time spent at home, we're finding more time to dedicate to meal prep and to cooking real, nutritious food. Our TLSE resident cook, Douk Konstantaras, spent the afternoon showing us how to make a Greek-style spinach pie (aka. spanokopita!). Perfect for rainy afternoons and weekend lunches - and it tastes even better the next day cold!
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INGREDIENTS
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1 x bunch English spinach
250 g Baby spinach
300 g Feta
300 g Ricotta
1 bunch Dill
1 bunch Mint
2 Eggs
100 g Butter
Pkt Filo pastry
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METHOD
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PRE-HEAT oven to 180 degrees
WASH and rough chop spinach, mint and dill - make sure it is well drained and dry (you can use a salad spinner)
CRACK 2 eggs into the bowl
CRUMBLE feta and ricotta using your hands
MIX through the spinach, combining all ingredients ADD olive oil and pepper
PLACE 1 sheet of filo at a time into a rectangle baking dish, buttering each sheet as you go, adding up to 6 pieces
ADD the spinach mixture on top of the buttered sheets
Once the spinach is in the pie base you need to make the lid
ADD 1 piece of filo at a time buttering each sheet until you get to 6 sheets
SCORE the final sheet in diagonal lines on the pastry to mark out the pieces
PLACE in the oven at 180 degrees for 40 minutes or until golden brown
LET it sit for ten minutes
ENJOY with a delicious glass of wine
You can also check out Douk's LIVE cooking tutorial below!
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