Sunday, 13 November 2011

Spinach Spanikopitas

I helped with the nibbles for a friend's party this weekend, and made spinach spanikopitas, which are such fun.  Good to eat too!  I guess this is one of those recipes where you add whatever flavourings you want - some put Parmesan in, but I don't think that is very Greek.  Having said that, I use ricotta, which mixes better with the spinach than the more authentic feta would.  Anyway, thaw 250g of frozen spinach (I do this on several changes of kitchen paper, like a sort of spinach nappy, as it soaks up all the liquid as it thaws).  Mix with a tub of ricotta, lots of mint (I used about 3 tablespoons, chopped), and an egg.  Season really well with salt, pepper and grated nutmeg.  Taste it to get the seasoning right.  Now, cut sheets of good filo (preferably something like the french feuille de brique) into long strips, brush with butter and fold in half down the middle.  Plop a dessertspoon of the spinach mix at the top and fold over and over itself into a triangle, securing the end with a little butter to hold the final fold down.  Repeat.  I got about 24 out of this quantity of filling.  Lay on a baking sheet (or 2), and brush all over with more butter.  Bake at about 180C for 20 minutes until golden and glossy and crisp.

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