World Veggie Day
Sun 1 Oct is the date, so let's do this with a tasty recipe! (and not even a whiff of veggie lasagne).
Sharon at Muddy Devon has heard that great – and, importantly, tasty – things come out of the kitchens at Exeter Cookery School, so this Greek veggie recipe from its founders Jim and Lucy, will be a corker. If you try it, let me know how you get on. Better still, save me a slice!
For the filling:
200g spinach leaves, trimmed of any large tough stalks
1 bunch flat-leaf parsley, stems trimmed, finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
140g quality feta cheese, crumbled
2 tsp fresh dill, or 1 tsp dried
Freshly-ground black pepper
For the crust:
225g Filo pastry
100ml extra virgin olive oil, more if needed
Preheat the oven to 160°C.
Wash the spinach in cold water to remove any grit, then drain it. Place in a saucepan with a little of its draining water and cook with the lid on for a couple of minutes until wilted but not mushy. Drain really well on a clean tea towel for half an hour, then chop finely.
To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined. Unroll the filo sheets and place them between two very lightly damp kitchen cloths.
Prepare a 9½” X 13″ baking dish. Brush the bottom and sides of the dish with olive oil.
To assemble the Spanakopita: Line the baking dish with two sheets of filo letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the filo is used up.
Now, evenly spread the spinach and feta filling over the filo crust. Top with two more sheets, and brush with olive oil.
Continue to layer the filo sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil.
Bake for 1 hour, or until the filo crust is crisp and golden brown. Remove from the oven.
Serve as a light lunch, with salad, or as part of a bigger Meze feast – enjoy!