SPANAKOTYROPITA (Spinach and cheese pie)

[athena2007]

Ahh my lovlies i have a great one for you today KALI OREXI. bon appettie....

Probably the most popular of all Greek pies. This pie can be filled and shaped in many different ways depending on the region, and in some places spinach is often substituted for ‘Horta’ (wild greens) e.g. dandelions, chicory, endives, chard , beetroot greens and so on. In village women and children learn what to gather from the rocky surroundings of there homes. I use to do this with my yiayia in my Village in Cyprus, Ayios Nicolas  but she never made pies with them, pies are a Greek specialty,she made other wonderful dishes ,sometimes she fried them with scrambled eggs and potatoes , boil them with black eyed beans or simply boil them with potatoes and dress them with virgin oil olive,that she produced from her olive trees, and lemon juice from her lemon trees. Horta are so popular in Greece and Cyprus that there also bought from the local street markets , You could also substitute the supermarket filo with homemade pastry if you like! Good luck.

Serves 8

For the filling
4tbsp olive oil
1 bunch spring onions - finely chopped, including the green bits
1 medium leek, white part- washed and finely chopped
1 kilo (2lb) fresh spinach, with some of the stalks removed
Or ,450g, baby spinach
Or, (1lb) frozen spinach, defrosted 
400g (13oz) ‘Feta’ cheese - washed, drained and crumbled
225g (8oz) ‘Myzithra’ or Annari, or ‘Ricotta’ cheese
3-4 eggs
3 tbsp. each of chopped dill, parsley and mint
Freshly ground black pepper
Freshly, ground nutmeg.
For the pastry
1 x 470g or 14 sheets long filo pastry (Au Ble d’or)
100g (4oz) melted butter
25g (1oz) sesame seeds (optional)
Nigella seeds( optional)
1x 28 cm 11 inch round tray or 31cm x 20 cm oblong

Method

Wash the spinach in a few changes of cold water, drain and finely chop, if you are using baby spinach, leave whole. Place the spinach in a large saucepan with a cup of water, cook until wilted and drain in a colander. When the spinach is cool enough to handle squeeze dry and place in a large bowl.

Heat the olive oil in a frying pan, sauté the spring onions and leeks until translucent and soft, and place in the bowl with the spinach. Add the ‘Feta’ cheese, ‘Myzithra’ or ‘Ricotta’, add 3 of the eggs in the spinach, mix well and if the mixture is dry add a further egg. Add the herbs, season with lots of black pepper and freshly ground nutmeg (no salt is required, as ‘Feta’ cheese can be very salty) but I always taste the filling and sometimes I add a pinch of salt. The mixture should be moist but not sloppy.

Unwrap the filo pastry and divide into two. Cut the pastry bigger than the baking dish, and place half of the filo sheets on a buttered baking round dish 28cm x 28cm (11inc x 11inc) or an oblong 31cm x 20cm (12x8) brushing each filo sheet with melted butter. Each sheet of filo should overlap the edge of the oven dish. Spread the spinach mixture and fold the excess pastry over the filling. Cover the top of the spinach with the small pieces of the excess pastry, then continue as before with the remaining filo pastry, tucking excess pastry under the pie.

If you are using a round tin score the top into 8 cake portions, for the oblong pie score into large squares. Sprinkle the pie with a little cold water, to prevent the pastry curling up when cooking and scatter the sesame seeds on top, if you are using them.

Bake in a pre-heated oven 190oc – 375of or Gas Mark 5 for 55 minutes to 1 hour or until crisp and golden. Remove from the oven and allow to stand for 10 minutes before cutting and serving. 

Now tuck in and enjoy  ,