SImply Summer by Wadams Jay

Author:Wadams, Jay [Wadams, Jay]
Language: eng
Format: azw3, epub
Publisher: MBW Publishing Enterprises
Published: 2018-12-19T16:00:00+00:00

Other flavour combos: Pumpkin and feta Leftover chicken and spring onions red Pepper and mozzarella Smoked Salmon with peas

approx. 250g puff pastry 4 large eggs 200ml cream ¼ tsp salt black pepper 250g bacon, diced 100g cherry tomatoes, diced 100g grated cheddar small bunch of chives, chopped

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E6S Spinach & Feta Pie (Spanakopita)

Crispy, flaky, buttery filo pastry, wrapped around a salty, tangy filling of spinach, cheese and fresh herbs is one of the stand out dishes of the Greek kitchen. This is also an excellent way of using up any bunches of herbs in the fridge that are looking a bit tired. Filo isn’t as tricky to use as you might think, just keep it under a damp tea towel while you’re working with it and patch up any rips as you go along.

Melt the olive oil and butter in a large, deep sided pot over a low heat. Add the onion and cook, stirring for 3 minutes. Add the spring onions and cook for a further 2 minutes before adding the garlic and cooking for another minute.

Add all of the spinach to the pot, cover and allow to wilt for 5 minutes, stirring occasionally, until the spinach is completely wilted. Uncover and allow to cook for a further 5 minutes until the liquid is nearly evaporated. Spoon into a colander and allow to drain and cool.

Heat the oven to 180°C / 350°F / Gas 4, then in a large mixing bowl, crumble in the for the filling: 2 Tbsp olive oil 25g butter 1 large onion, chopped 4 spring onions, sliced 2 cloves garlic, diced 500g young spinach leaves, washed 200g feta cheese 75g fresh parsley, chopped 25g fresh dill, chopped zest of 1 lemon 2 tsp dried oregano fresh nutmeg 4 eggs, beaten 200g crème fraîche or: thick Greek yoghurt feta, add the parsley, dill, lemon zest, freshly ground black pepper oregano, some freshly grated nutmeg, the

eggs and crème fraîche or yoghurt and stir for the pastry: to combine. Season generously with black 125g butter pepper. When the spinach has cooled, lift 2 Tbsp olive oil onto a chopping board and cut finely. Use 12 sheets filo pastry (350g) your hands to squeeze out excess moisture 1 tsp black sesame seeds then stir into the filling.

In a saucepan melt the butter and olive oil for the filling together, then generously brush a 20x30cm deep sided baking dish with the mixture. Working quickly, brush a sheet of filo with the melted butter, and lay it into the prepared dish, leaving plenty of overhang on the sides. Repeat with 5 more sheets, then pour in the filling, smoothing it over. Top with the remaining 6 sheets of filo, buttering each before laying it in the dish.

Bring in the overhanging filo sheets on the sides, and crunch them up decoratively. Brush or drizzle over any remaining butter, sprinkle over the sesame seeds and bake in the preheated oven for 30-35 minutes until golden. Allow to cool for 15 minutes before slicing.

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