Saturday 3 March 2012

I got this Spanakopita recipe from the Jamie Oliver 30 Minute Meals cook book. Yes I was surprised to find it in there but thrilled as well. Being Greek my mother made the pastry by hand and made it look quite difficult so I never tackled it but the Jamie Oliver 30 Minute Meals recipe gave me new hope.

The first time I made Spanakopita, it was so simple and tasted just like mama makes, it melts in your mouth just like heaven.The second time I made it I took it to a work lunch and everyone requested the recipe.

I edited the method as I found it a bit difficult. I also changed it to do it a bit like mama makes. I think the changes I made will make it a lot easier to make Spanakopita recipe.

I have also found that I can tolerate fetta cheese better than normal cheese which I don't eat at all.

If you are lactose intolerant you should still be okay to consume this.

Spanakopita Recipe

3 eggs
300gm fetta
400gm washed spinach
1 packet filo pastry
1 tbspoon lactose free maragrine
Pinch of pepper
¼ teaspoon oregano
1 tbspoon olive oil
Zest of one lemon

Crack eggs into a mixing bowl and crumble 300gm of fetta then add a pinch of pepper, oregano, lemon zest and half the olive oil and mix well.

In a frying pan add the rest of the olive oil, margarine and half the spinach. Stir frequently until spinach wilts then add the rest of the spinach. Once done add to cheese mixture then set aside to cool.

Heat oven to 180 degrees.

Take a 20 or 22cm cake tin with low sides and oil it. Then take three sheets of pastry, lay it out brush with olive oil then sprinkle a small pinch of salt and pepper. Don't worry if the pastry cracks it's ok. Place this along one side of the pan so it hangs half outside the pan. Take another three sheets do the same and lay these sheets half way over the opposite side of the pan. Do this again and lay these sheets in the middle of the pan.

Place the cheese mixture in the centre of the pan making sure it spreads to the edges. Then pile in the sheets that are overhanging so they cover the mixture. The rougher it looks the more homemade it looks. It’s not meant to look neat!

Place in oven for 15 minutes make sure it is golden brown on top, then turn pita over and bake the other side for another 15 minutes until golden brown.

Once cooled take the Spanakopita out of the pan and cut in a diagonal line so you get diamond sized pieces.


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