Spanacopita or Greek spinach and feta pie. I spent I ate one almost every single day that I was in Greece and I analyzed what it was that I like about the Greek ones and what it is that I want to replicate. What I love about the ones that you get from the bakery there is that they’re not deep. There’s actually a little bit of filling and it’s all about the pastry. I have discovered also that the pastry that they use in the bakeries is not like the felo um that we get here. But I think I’ve got some tips and tricks to help the felo become extra crunchy. For my spinach pie, I’m using your bog standard well on this occasion slightly wilted spinach. Not the b expensive baby spinach from the supermarket. the sort of spinach that you can buy from your green grocerers or if you have an a lotment or you grow just cheap spinach. Wash it thoroughly and I’ll show you what to do next. Roughly chop 350 g of spinach. Put it in a colander. Put the colander in a bowl. I am sprinkling salt on. That was about half a teaspoon. And this bit will take some time. But you’re just going to start massaging the salt into the spinach. It will start breaking the spinach down and um extracting the water, but it takes time. Just from mashing and squeezing for a couple of minutes, you can see how much it’s reduced. Other ingredients you’re going to need are a red onion, a couple of fat spring onions, some nutmeg, some dill. You can add mint if you want. I just don’t have any. Feta cheese and an egg. And the most important thing, filo pastry and olive oil. Okay, that’s everything. Little bit of olive oil in a pan and sweat the onions until they’re soft. Take the onions off the heat. Add the spring onions. Stir them through and tip into a bowl. It’ll be a miracle if this film gets made. I’ve been day drinking and it’s I’m really struggling. Add three tablespoons of chopped dill. I personally don’t like too much feta, so I’m only using half a block. Break it up into the bowl. Break an egg in. I’m really I’m mixing it with my hands because I’m just tired. This is the important bit. Take the spinach, squeeze out as much water as you can. The water is the enemy of the pastry of the spinach. And then mix it all together lightly with salt and pepper. Remember there is salt in feta. And add a little sprinkle of nutmeg. That’s about half a teaspoon. I do adore nutmeg. And stir it. I have smeared the bottom of a roasting tray with olive oil. I am using eight sheets of felo pastry. I am going to just sprinkle with some olive oil. I am not using a brush because by sprinkling it, it means you’re going to get air pockets when you cook it, which means a crispier um pastry surround. And for me, it’s about the pastry adding olive oil between each layer. After the once you put the fourth layer on, take your spinach filling and smooth it over. Now start layering up again with a bit of olive oil between each layer. Smear all the edges. I love doing this. My clicker is now completely covered in oil. Take a sharp knife and cut the spanner copita into portion sizes. It’s important you do this before you cook it because it will all crumble and go to pieces after you’ve cooked it. That’s been scored. It’s going to go in the oven for 30 to 40 minutes until it’s really golden brown and cooked through. This is exactly the way I wanted it. It’s bakery style. gorgeously golden, not very thick. This is best eaten for me um at room temperature. This is also something you can add to your list of picky bits. Uh it will keep in the fridge for two to three days. Simply reheat it in the oven. I hope you enjoy it. Spanner copita.
