Spanakopita (Greek Spinach Pie)
Recipe and photographs by Rottem Liberzon of the blog Cooking Therapy
Spinach is a terrific, tasty, fresh vegetables, and more importantly, is an excellent source of iron. Here’s a pie that’s rich in flavor, which may also be frozen for the next meal.
Ingredients:
Package of filo leaves, completely defrosted (it is important to lay a damp towel over them to prevent drying up)
Olive oil
2 packages spinach leaves, washed and coarsely chopped
Large onion, finely chopped
4 garlic cloves, finely chopped
Hot chili, to taste
Package of goat/sheep feta cheese (you can use leftovers of similar cheeses – for example, white brine sirene(
Beaten egg + 1 tbsp yogurt, mixed
Salt and pepper
Preparation:
Place 4 filo leaves brushed with some olive oil in a heatproof baking tray, one on top of the other.
Combine all the other ingredients of the filling in a bowl and season with salt and pepper; lay the mixture on the filo leaves. Cover the mixture with 4 extra filo leaves brushed with olive oil.
Brush the top filo leaves with a beaten egg with a tablespoon of yogurt and put the pie in a preheated oven at 180 degrees for 30 minutes or until the pastry becomes brown.
Serve a slice of pie with tzatziki and a glass of ouzo.
Did you give it a try? Hashtag – #lovefoodnotwaste
For more of Rottem’s recipes: https://rotteml.com/
https://www.facebook.com/RottemL
Recipe and photographs by Rottem Liberzon of the blog Cooking Therapy
Spanakopita (Greek Spinach Pie)
Recipe and photographs by Rottem Liberzon of the blog Cooking Therapy
Recipe and photographs by Rottem Liberzon of the blog Cooking Therapy
Spinach is a terrific, tasty, fresh vegetables, and more importantly, is an excellent source of iron. Here’s a pie that’s rich in flavor, which may also be frozen for the next meal.
Ingredients:
Package of filo leaves, completely defrosted (it is important to lay a damp towel over them to prevent drying up)
Olive oil
2 packages spinach leaves, washed and coarsely chopped
Large onion, finely chopped
4 garlic cloves, finely chopped
Hot chili, to taste
Package of goat/sheep feta cheese (you can use leftovers of similar cheeses – for example, white brine sirene(
Beaten egg + 1 tbsp yogurt, mixed
Salt and pepper
Preparation:
Place 4 filo leaves brushed with some olive oil in a heatproof baking tray, one on top of the other.
Combine all the other ingredients of the filling in a bowl and season with salt and pepper; lay the mixture on the filo leaves. Cover the mixture with 4 extra filo leaves brushed with olive oil.
Brush the top filo leaves with a beaten egg with a tablespoon of yogurt, and put the pie in a preheated oven at 180 degrees for 30 minutes or until the pastry becomes brown.
Serve a slice of pie with tzatziki and a glass of ouzo.
Did you give it a try? Hashtag – #lovefoodnotwaste
For more of Rottem’s recipes: https://rotteml.com/
https://www.facebook.com/RottemL
