Tuesday, 26 April 2011

Spanakopita (spinach and cheese lasagna)

Yes, I went there. Greek relatives and all. Now I am not saying that my spanakopita is as good as the authentic one, but it is alot healthier and I don't think it really compromises the taste. Much. I used cottage cheese in addition to low fat feta cheese and the result was delicious!

  • 750g frozen spinach
  • 250g low fat feta cheese
  • 500g low fat cottage cheese
  • 2 eggs lightly beaten
  • 1/2 cup dill, finely chopped
  • 1/4 tsp grated nutmeg
  • salt and pepper
  • 14 sheets filo pastry (filo is very low in fat, it is the butter you put in between the layers that adds fat)
  • 3 tablespoons of butter melted or olive oil (you can also use an olive oil spray - works really well)
1. Thaw the spinach and squeeze out as much water as possible.
2. Mash the cheeses together with a fork, Add the eggs, spinach, dill, nutmeg, salt if necessary (take into account the saltiness of the cheese), and pepper.
3. Use a large baking pan a little smaller than the filo sheets. Brush the pan with butter or olive oil. Place half the package of filo, or about 7 sheets, one on top of another, at the bottom of the pan, brushing each sheet with melted butter or oil and letting the sheets come up along the sides.
4. Spread the filling evenly on top. Then cover with the  remaining sheets, brushing each, including the top one, with melted butter or oil.
5. With a sharp pointed knife, cut into 5cm squares or diamonds with parallel lines, only down to the filling, not right through.
6. Bake at 180 degrees for 30-45 minutes, or until crisp and golden.

I served this with a simple tomato and onion salad. DELICIOUS


1 comment:

  1. I think, this is at least a 3rd recipe from Greek cousine in this blog, and we're yet to salivate over a russian-inspired dish. Forgetting your roots in flavor (this is an intended pun, but not a spelling mistake) of future relatives?