Spanakopita – ‘Spinach and Cheese Pastries’


Its been a pretty slow week in food for me. My husband has been working a lot and so its just been me and the little fella at dinner time. I don’t feel very inspired to cook when its just the two of us. We have been existing on salad and frozen food!

Yesterday was Father’s Day and my dad’s family had organised a big get-together at one my many cousin’s homes. It was a ‘bring a bottle and plate’ evening so I decided to make my husband’s spinach and cheese pastries, or spanakopita as the Greeks do say. To make it a little fancier than usual, I added mint and dill which really worked well and lifted the spinach and fetta cheese.

Let me tell you I did not come home with any leftovers!

Our family’s spinach and cheese pastries

300g baby spinach or English spinach, washed and shredded
1 large garlic clove, crushed
1/2 medium onion, finely chopped (this is optional)
180g Greek fetta
150g Danish or smooth fetta or ricotta cheese
1 tablespoon parmesan cheese
1 tablespoon chopped or dried dill
1 tablespoon chopped mint (optional)
1 egg, lightly beaten
5-6 sheets frozen puff pastry
1 egg for making an egg wash
sesame seeds for sprinkling

Preheat the oven to 180 degrees celcius. Line 2-3 baking trays with grease-proof paper.

Saute the onion and garlic in a little olive oil until soft and transparent. Add the spinach and wilt gently. Add salt and pepper to taste. Set aside to cool completely.

Defrost your pastry sheets while you combine the spanakopita filling: To the spinach add the crumbled fetta or ricotta if using, parmesan cheese, herbs, and eggs and mix well.

Cut each pastry sheet into four squares and brush the edges of each square with the egg wash. Place a tablespoon full of spinach mixture into the centre of each square and then fold one corner diagonally across to the other, pinching the two sides of the triangle to seal. With a fork, press down along the two sides to further seal. Prick the middle of the pastry triangle to allow steam to escape during cooking. Place triangles onto the baking trays, brush with egg wash, sprinkle with sesame seeds and cook until lightly golden, about 25 minutes.

Enjoy warm or cold!

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2 thoughts on “Spanakopita – ‘Spinach and Cheese Pastries’

  1. Pingback: Spinach, Kale and Ricotta Rolls | sweet ravioli!

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