Archive for July, 2013

Spanikopita pie

spanikopita pie with salad

I love spanikopita, but I rarely make it because it is too much work. Yesterday I made this spanikopita pie, and it was so much easier than fiddling with the wrapping and stuffing of individual spanikopita – it took no more than 15 minutes to put it together. I’m quite proud of the salad as well, since it all came from my garden…fast-growing cherry tomatoes are the best.

I’ve tried to write out some instructions below for working with the phyllo dough, but the nice thing is that it generally tastes and looks great no matter what you do, so I wouldn’t worry too much about perfectionism. The whole point of the recipe is to make it easy to make spanikopita, so don’t fuss!

Spanikopita pie
Makes 6 servings

1/2 package of phyllo pastry, thawed
Olive oil for brushing on phyllo
1-300 gram package of chopped spinach, thawed (or about 3 cups chopped fresh spinach)
1 clove of garlic, minced
1 shallot, minced
200 grams of feta cheese (about 2/3 of a cup)
4 eggs
2 tablespoons chopped fresh herbs (I used thyme, rosemary and chives from the garden)
Fresh ground pepper
Hot pepper flakes for sprinkling on top

Arrange the phyllo sheets in layers in a greased glass pie plate. I put down 2-3 sheets in the bottom of the pan, brushed them with olive oil, layered on another few sheets, brushed with olive oil and so on until they were all used up. When I was layered the sheets I let them drape down over the sides for folding up over top once the filling is in, like you would with a crostata.

Once you have all the sheets layered in the bottom of the pie plate, mix up the filling ingredients – spinach, garlic, shallots, feta, eggs, herbs and pepper – in a bowl and pour on top of the phyllo dough (I didn’t bother draining the spinach and it worked just fine). Fold any phyllo dough that is hanging over the sides on top of the filling and brush with olive oil. Sprinkle with hot pepper flakes and bake in a 400F oven for 30-35 minutes, or until the top is puffy and golden. Phyllo dough is pretty good about not burning, but what I did was keep the pie on the bottom rack of the oven for about half the time. You could also cover the pastry parts on top with a bit of tin foil if you are worried about burning.

Cut the pie into six pieces and serve with salad – it is good warm right out of the oven or cold the next day.

2013 garden salad


July 5, 2013 at 2:27 pm Leave a comment

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