Sunday, January 23, 2011
Happy New Year with a Spanakopita Recipe
I know it's still January, but the days are getting longer and I'm getting bored with my quasi post-Christmas cleanse. So let's be bad and make some tasty food!
Makes approx. 24 regular sized pies or 48 little appy sized pies
- 2 large yellow onions diced
- 3-4 tbsp of olive oil
- 1 large bag of cleaned spinach (1.13kg)
- 1 kg of feta drained and crumbled
- 1/4 cup plus 1 tbsp of dry dill
- 1/4 cup plus 1 tbsp of dry mint
- 1/2 tsp of salt
- 3 eggs beaten
- 1 bunch of green onions finely chopped
- 1 cup of butter melted
- 2 packages of filo pastry
Directions for the mixture:
Start by caramelizing the yellow onion with the olive oil in a large pot on high heat, stirring frequently. Once the onions are well browned and aromatic, add the spinach one handful at a time stirring each time so that each handful of spinach wilts into the onions before adding the next one. Once all the spinach has been added, remove from heat and pour the spinach and onions into a strainer and let the water drain for about 15 minutes. Give a couple of turns with a spoon throughout to speed up the cooling. When it has stopped steaming, add the feta, dill, mint, salt, and mix thoroughly. Then add the eggs and green onions and mix again. This mixture can be made beforehand and will keep in the refrigerator for up to 3 days.
Folding the Pie:
Set the oven to 400'F if you want to bake right away
Have everything at the ready before you begin. Filo pastry has a tight window of workability.
- Butter with pastry brush
- Large baking sheet
- Lots of counter space