Cretan olive oil & recipes

 

Spinach Pastries (Spanakopitakia)

Serves 4-6

  • 450 g fresh spinach
  • 1 small onion
  • 100 g feta cheese
  • 2 eggs
  • 8 sheets of "filo" pastry (or "brik")
  • 8 tbsp Extra virgin olive oil "Liohori"
  • Salt

Clean the spinach, wash carefully the often. Drain well and chop in pieces.

Peel and chop the onion. Crumb the cheese with a fork.

Place oil in a pan over the heat, stir fry the onion. Before becoming golden add spinach and stir for another 5 minutes.

Transfer to a colander and press to drain off any excess liquid.

In a bowl, mix the crumbed cheese with the parsley and spinach mixture, stirring to blend together.

Cut each sheet of "filo" in 4 strips 8 cm wide.

Taking 2 sheets at a time, brush the top sheet with oil, place 1 tsp filling in a corner of the lower strip and fold to form overlapping triangles.

If "brik" sheets are used, a half moon shape is obtained.

Arrange the pies on the baking tray.

Brush the tops lightly with olive oil and bake in a 180o C preheated oven for 30 minutes until golden.

Serve warm.

 
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