Spanakopita
Greek Spinach and Feta cheese Pie

Preparation Time: 25 minutes
Cooking Time: 35-40 minutes
Serves: 8 people
Will freeze: Freeze raw
Can be made in advance

Last summer I spent my holiday in Vounaki, a beautiful town situated on the west coast of mainland Greece. The views across the Ionian Sea were breath taking and the culinary delights a treat. I thoroughly enjoyed their speciality of Spanakopita with a Greek Salad. The recipe below is a variation on the original but captures extra flavour with the addition of peas seasoned with dried cumin and coriander. It is perfect to eat all year round!

I have used frozen spinach and frozen peas for convenience but when in season use fresh as I always like to promote 'Fresh is best'! The sizes of filo pastry vary according to the brand but essentially you need 6 large sheets or 12 if they are small!

I like to serve this with some grilled sliced red peppers and some black olives. Very simple and very Greek!

Ingredients

• 6 sheets of filo pastry
• 100g unsalted butter – melted
• 2 tablespoons sesame seeds
   
• For the Filling
• 500g Frozen leaf spinach or 900g fresh spinach
• 200g Fresh or frozen peas
• 1 tablespoon olive oil – for frying
• 2 eggs
• 450g feta cheese
• 4 spring onions – finely sliced
• 1 teaspoons dried cumin
• 2 teaspoons dried coriander
• Salt and freshly ground black pepper

Method

1) Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
2) To make the filling, prepare and cook spinach in the usual way. Drain well and squeeze out the excess liquid. If you are using frozen, defrost and similarly squeeze out the excess liquid. Set aside.
3) Cook the peas in boiling water for 5 minutes. Drain and set aside.
4) Heat the olive oil in a frying pan. Sauté the spring onions until just soft.
5) Place the cheese, eggs, spring onions, spinach, peas, cumin, coriander and salt and freshly ground pepper into a food processor. Whizz until well combined.
6) Line a large baking tray with baking parchment paper.
7) Place a sheet of pastry on top of the tray. Brush with melted butter and cover it with another sheet. Repeat this with the remaining sheets of pastry.
8) Spoon the filling along the length of the pastry leaving a 4 cm gap from the edge nearest to you.
9) Fold the lower edge of the pastry to enclose the filling, and then roll up like a Swiss roll. Brush with more melted butter and sprinkle the top with sesame seeds.
10) Cook in the pre-heated oven for 35- 40 minutes or until the pastry is golden.

To serve the stylish way: Slice in wedges and serve with the red peppers and black olives.

For more information about my recipes or to book onto the latest cookery class call 0845 108 22 68 or click into www.jewishcookery.com