Spinach pie

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Western cuisine

Quick and easy

“Spanakopita is a pastry filled with chopped spinach, feta cheese, onions (or scallions), egg, and seasoning. The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings.”

When living in Cyprus at the ages of 14-16, I learnt how to make spanakopita from my mom’s friend. It’s a very simple and light meal for anyone who is vegetarian or wanting to generally be healthier. I chose to make this dish for #meatfreemondays, a non-for-profit organisation that looks into improving your health and reducing carbon footprints by skipping meat one day a week.

You will need:
2 packet of spinach
2 bunch of leek
Drizzle olive oil
1 garlic
1 onion
1 packet of filo pastry
Spring onion
1 feta cheese
1 vegetarian
Salt
White pepper
2-3 eggs (optional)

Start by making the filling, on a medium heat, drizzle a tablespoon of olive oil into your pan and begin to sweat the chopped onions then the chopped garlic till soften, but make sure they do not caramelize nor get any colouring. Add in the pre-washed picked spinach and thinly sliced leeks, do not over pan fry the spinach as it’ll get soggy and mushy in texture as well as losing all nutritional purpose. If there is any excess water from the vegetables, drain the filling into a collinder before transferring it back onto the wok. Lower the heat to a medium to low while adding in the sliced spring onions. Season the filling with white pepper, salt and a vegetable stock cube.  Finish off the filling with small dices of feta cheese and gently stir all together. Optionally, you can make a well in the middle of the filling and make a scramble egg and mix it in. Lastly, check it’s seasoning and leave it aside. Pre-heat your oven to a 180 degrees. With the pastry dish, brush some olive oil, this will allow the filo pastry to easily come off when it’s time to serve yourself. With your filo pastry, brush olive oil onto the first sheet and repeat the same process with it’s second layert; make at least 4 sides, it will be used as a base and top. Lift with your fingers and tap and fold the pastry into the dish, removing any excess air. Once done, add in the filling mix, making sure it is equally spread across the baking dish and it has a smooth surface to cover the pastry over. Once folding the pastry, again gently brush olive oil, this will give a nice golden colour and crisp finish. Oven bake the pie for 15-20minutes but keep visually checking as a backup, in case it over crisps. Once done, the pastry can be served and eaten right away.

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The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

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