Saturday, 5 September 2015

Spanakopita

I was motivated to make this dish, by Maple Spice.

500 g frozen spinach defrosted
270 g Jus Rol filo pastry
1 portion of Almond Feta
1 large onion chopped
1 tbsp olive oil
50 g vegan margarine melted
Black pepper

Serves 6

Make sure the filo pastry is at room temperature, otherwise it will be too cold to use.   Drain the spinach in a colander to remove any water, add the almond feta and mash together with a fork, until thoroughly combined.


Fry the onion with plenty of ground pepper for 10 mins until translucent, allow to cool and add to the spinach mixture and combine.


Brush some margarine into your tin of choice so the pastry does not stick, I used two small tins but you can use one large tin if you want.   Place the filo sheets in a damp tea towel to prevent them from drying out.   Take one sheet of filo pastry, brush with margarine and put into the tin.  Repeat with another sheet, slightly overlapping, so the pastry is not all in one big layer, but fills the entire dish.   Continue until you have two filo sheets left.


Add the filling and spread evenly in the pastry and then fold over the pastry edges to cover. Scrunch the remaining filo sheets and place on the top to ensure the filling is completely covered.


Brush the top with melted margarine and bake at 200° for 30-35 mins.   If the top begins to brown too quickly, cover with foil and then remove the foil for the last 5 mins.



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