Tuesday, January 12, 2021

SPINACH and FETA FILO SWIRL PIE


 SPINACH and FETA FILO SWIRL PIE

 





Spinach pie is a traditional Greek dish that is eaten every day. This authentic Spanakopita Spiral Recipe has been passed down through several generations of a Greek family and is one of their favorite dishes. We hope you enjoy it too.

 

Ingredients:

  • 125g unsalted butter, melted
  • ½ tbsp sesame seeds
  • ½ tbsp nigella seeds
  • 7 filo pastry sheets

For the filling:

  • Bunch fresh dill, chopped, plus extra to serve
  • Small bunch fresh flatleaf parsley, chopped
  • 3 medium free-range eggs, lightly beaten
  • Greek yogurt and mixed olives to serve
  • Finely grated zest and juice 1 lemon
  • 2 x 400g bags young leaf spinach
  • 5 spring onions, finely chopped
  • 75g toasted pine nuts (optional)
  • 150g goat’s cheese, crumbled
  • 1 small onion, finely chopped
  • 300g feta cheese, crumbled
  • 40g pecorino, grated
  • Nutmeg for grating
  • Pinch chilli flakes
  • 1 tsp dried mint
  • Glug olive oil

 

Instructions:

  1. For the filling, gently fry both types of onion in a pan with a glug of olive oil and seasoning for 6-8 minutes until starting to soften. Set aside in a large mixing bowl while you prepare the spinach.
  2. Wilt the spinach in batches in your largest pan with a tiny splash of water. Drain, cool, then squeeze out any excess water in a colander using a wooden spoon. Put in a clean tea towel or muslin square and squeeze tightly to remove any remaining water. Roughly chop and put in the bowl with the onions.
  3. Add all the cheeses, the eggs, fresh and dried herbs, chilli flakes, lemon juice, pine nuts (if using), a good grating of nutmeg, a little salt and plenty of black pepper, then mix thoroughly.
  4. Heat the oven to 190°C/170°C fan/gas 5. Put 1 rectangular sheet of filo on a work surface, brush all over with melted butter, then top with another sheet of filo, brushing as before. Add a third of the spinach mixture in a line along one long edge, then roll up into a cylinder, brushing the filo with butter as you roll.
  5. Starting from one end, wind the filo into a coil and put on the baking sheet. Repeat twice more in the same way, coiling each filo cylinder around the previous one to make a larger spiral. Brush the finished pie all over with melted butter (or use olive oil if you’ve run out), then sprinkle with the seeds. Bake for 50-60 minutes or until golden brown and cooked through.
  6. Serve scattered with lemon zest and chopped dill, with bowls of yogurt and olives alongside. Enjoy your cooking!