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Always remember:

BE Kind, BE Fair, BE Honest, BE True

and all these things will come back to you

Anon

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Greek

TETBURY CONNECT

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SPANAKHOPITAS

This traditional Greek dish combines layers of filo pastry with spinach, feta and cream cheese

Fry the onion gently in olive oil, stirring frequently, for 10 minutes until softened but not browned.

Meanwhile, crush or chop the garlic and mix the cream cheese and feta cheese together well in a bowl.
Add the cumin to the onion and cook for a further 2 minutes.
Add the garlic and spinach.
Remove pan from heat.
Add the cheese mixture and mix well.
Season with salt [optional] and black pepper.

Brush the base and sides of dishes with olive oil.
Place one quarter of the filo pastry sheets in each dish, brushing each pastry sheet with olive oil.
Spread the spinach and cheese mixture over the pastry.
Cover with the rest of the filo pastry, again brushing each pastry sheet, EXCEPT the top layer, with olive oil.
Trim off the edges of filo pastry hanging over the sides of the dishes.
Tuck the edges of the filo pastry in to seal.

Now brush the top layer of filo pastry with olive oil.
Using a sharp knife, cut right through to the base of the dish to divide into 6 portions in each dish.

Cook for about 30 minutes - if the dishes go in side by side or - 40 minutes if one above the other, switching their positions halfway through, until golden brown.
[If making only one dish, cook for about 30 minutes]

INGREDIENTS

Filo pastry: 1 pack [375g]

Onions, finely chopped: 2 
Garlic, crushed or chopped: 4 cloves
Ground Cumin: 4 level tsp
Frozen chopped spinach

- thawed and well drained: 900g
Feta cheese: 2 packs [about 400g]
Cream cheese, preferably full fat:
2 tubs [about 400g]

Olive oil, salt and black pepper

EQUIPMENT

2 ovenproof dishes [about 30 x 23 cm ]

Large frying pan

Pastry brush

TIME

Prep: 45 minutes

Cook: 40 minutes

 

TEMP: Gas-Mark5 | Elec-190

SERVINGS: 12

FREEZE?: Yes

SERVICE:
Hot or warm, with Greek Salad

DIET: Vegetarian

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This dish is so easy to make and it tastes divine.  It tastes even better with a good helping of Greek salad with even more Feta cheese for good measure.  Although I was making this before ever going to Athens, eating it takes me right back to the restaurants and open air eating in and around Monastiraki, looking upwards to the famous Acropolis.  I know you will enjoy it.

Helen

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