The gorgeous dish of Spanakopita hails from beautiful Greece. A delicious spinach pie, filled with feta cheese and egg and then wrapped in filo pastry – it´s a wonderful combination of flavours.
The weather here has turned overnight into summer with temperatures in the early 30s. Although we have used our gas barbecue on and off throughout the winter, we haven´t eaten outside. The weather now is perfect and we are going to make the most of it to eat in the garden, before the tremendous heat of summer drives us back inside to eat in the cool of the house.
I had bought a large salmon fillet (half of a whole salmon) which weighed about 1.5kg to cook for friends. The best laid plans and all that…well, the lunch didn´t happen and I had a massive piece of salmon to cook for two people.
The first lunch we simply cooked the whole thing on the barbecue, sprinkled with salt and served it with lemon juice and home made mayonnaise. We ate about a third of it so I divided the remaining piece into two and froze one piece. In this dish I used about 250g of cooked salmon so still have plenty left over to make a rice dish with prawns and salmon tomorrow.
I fancied making something different from fish cakes and remembered this lovely dish from Greece and set about recreating it, albeit with a few Up the Mountain twists. Or Making Do with what I had available. I realise that the traditional dish doesn´t contain meat or fish, but this is an interpretation rather than a faithful reproduction!
Ingredients (to serve 4 as a main course or 6 as a starter)
Please note, the ingredients are approximate, so feel free to add a little more or take a little away it it suits
- One pack of puff pastry (275g) rolled out thinly (or use filo if you have it)
- 180g of feta (I used fresh goat´s cheese made by a neighbour). Do check out Chgo John´s amazing method to make feta here.
- About 250g cooked salmon, flaked
- 225g Greek yogurt
- 3 spring onions finely chopped (I used 1 small onion finely chopped)
- 125g fresh spinach finely chopped and wilted (I put mine in a large metal colander and pour boiling water over it) with all the water squeezed out
- 2 large eggs
- ½ cup each of finely chopped dill (I used wild fennel tops which grow round here) and parsley
- Seasoning
Heat the oven to 180ºC. Place the pastry on a flat baking tray which has been lined with greaseproof paper (or use a small one about half the size of your pastry which is a little deeper).
Mix all the ingredients together and season (you may not need much salt if you use feta). Put the filling into the middle of the pastry and bring the pastry up and over to cover it, neatening the corners to seal the filling in. Use some water on the edges if necessary to help seal them.
Brush with milk or beaten egg and bake for about 45 minutes until golden brown. Leave to cool slightly before eating. Perfect with a salad and a cool glass of wine.
Any ideas for that last piece of cooked salmon in my freezer? Go on, inspire me!
Chica Andaluza 