Spanakopita

Spanakopita

By
From
The Natural Cook
Makes
9
Photographer
Laura Edwards

A delicious Greek pie that has the country’s essential herbal triad of dill, parsley and mint. Together, these create an amazing, unique flavour. This is a vegan version with no feta, but feel free to add 150 g, crumbled into the filling, if you like. If you don’t want to make your own pastry, use filo.

Ingredients

Quantity Ingredient
1 quantity Blanched chard with olive oil and garlic, cut into rough pieces
3 onions, sliced
light olive oil
3 garlic cloves, roughly chopped
6 sprigs dill, finely chopped
6 sprigs parsley, finely chopped
6 sprigs mint, finely chopped
nutmeg, grated, to taste
unwaxed lemon zest, finely grated, to taste
2 tablespoons sesame seeds

For the olive oil pastry

Quantity Ingredient
250g spelt flour, plus more to dust
or 250g plain flour, plus more to dust
60ml light olive oil, plus more to brush

Method

  1. To make the pastry, put the flour in a bowl with the olive oil, 120 ml cold water and a pinch of salt. Mix until combined, then knead for five to 10 minutes. Set aside to rest for 30 minutes.
  2. Meanwhile, sauté the onions in the light olive oil in a heavy-based frying pan for 15 minutes. Add the garlic and cook for a couple of minutes, then add the dill, parsley and mint. Cook for two more minutes, then remove from the heat and stir in the blanched chard with olive oil and garlic. Season with salt, pepper, nutmeg and lemon zest to taste. Preheat the oven to 190°C.
  3. Divide the pastry into nine balls. Roll each out into a 15 cm round on a lightly floured surface. Now place 3 heaped tablespoons of filling in the middle of each, brush the rim with water and fold three equally spaced points from the edge to the middle to meet and form a pyramid shape. Seal the seams by pressing them tightly together. Brush the tops with olive oil, then sprinkle with the sesame seeds. Bake the pies for 30 minutes, until golden brown.

Storage

  • This dish will keep in a sealed container in the fridge for four days. Eat the spanakopita at room temperature, or reheat in an oven preheated to 180°C until hot right through.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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