A New Favourite Dish!
There's not been a lot to blog about over the last few days so that's really why I've left it.
There's not been any significant jobs that we've been doing or anything either, mostly just relaxing and doing odd bits and pieces. The wind got quite fierce again yesterday so I didn't get much sleep last night - we're so exposed here and the gusts were apparently around 50 MPH!
I did make a spinach and feta 'pie' the other day though which I was talking about making in an earlier post with the feta I got from a local farmers market
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Spinach and Feta Pie
This is called a 'pie', but I don't think it really is a pie as such as it is made using filo pasty - and I always equate pies as using shortcrust or puff pastry.
However, you will make it in an 8 inch loose bottom shallow cake tin, so technically that makes it a pie!
Well, it's a great dish and it tastes amazing - although quite a bit of preparation is needed beforehand! However, it'd be great in summer with a nice salad and some bread and a cold glass of wine outside.
Ingredients:
*1kg bag of frozen, chopped spinach ( defrost thoroughly in the
fridge for 24 hours beforehand)
* 2 onions chopped
* 6 eggs, beaten
* 200g feta cheese
* 100g pine nuts
* 2 tsp of nutmeg
* 3tbsp of bread crumbs
* 50g cheddar cheese, grated
* 100g butter, melted
* 6 sheets of filo pastry ( 'jus-roll' sell in sheets of 6 and are the
perfect size
* Olive oil for frying
* 1/2 tsp of salt
* Black pepper to taste
Method:
1. Preheat your oven to Gas 5. Then, heat your oil in a frying pan and get your chopped onions in the pan to sauté for about 10 minutes. Leave to cool
2. Meanwhile, take your spinach and literally squeeze as much water from it as you can. This can take a while! I literally took small handfuls and squeezed each handful until hardly any water was coming out after.
3. Put spinach into a bowl and fluff it up a bit with a fork, add your nutmeg, salt and pepper.
4. Simply add the other ingredients. Add the grated cheese,pine nuts, and your sautéed onions, followed by the feta cheese, bread crumbs and beaten eggs. Fold it all together
5. Meanwhile, put your butter into a small pan and allow to melt on a low heat.
6. Next, take your melted butter and your filo pastry sheets. Basically, take a filo sheet and place the first sheet onto a well oiled top. Brush the filo with some of your melted butter. Stack another filo sheet directly on top and brush that with melted butter too and continue until all 6 sheets are stacked together and buttered.
work as quick as you can with the filo as it can dry out very quickly
7. Once all the filo sheets are stacked, gently lift them and place them into your 8inch pie tin. Allow the edges to overhang.
8. Spoon your filling into the 'case' gently as otherwise the filo can tear.
9. Now, simply fold up the remaining filo over the top to make it like a parcel.... Brush some melted butter onto the top of the pastry.
10. Put the pie in the oven for around an hour and it should be golden brown and the filling set.
You can enjoy this either warm or cold - it tasted great either way!
There's not been any significant jobs that we've been doing or anything either, mostly just relaxing and doing odd bits and pieces. The wind got quite fierce again yesterday so I didn't get much sleep last night - we're so exposed here and the gusts were apparently around 50 MPH!
I did make a spinach and feta 'pie' the other day though which I was talking about making in an earlier post with the feta I got from a local farmers market
Spinach and Feta Pie
This is called a 'pie', but I don't think it really is a pie as such as it is made using filo pasty - and I always equate pies as using shortcrust or puff pastry.
However, you will make it in an 8 inch loose bottom shallow cake tin, so technically that makes it a pie!
Well, it's a great dish and it tastes amazing - although quite a bit of preparation is needed beforehand! However, it'd be great in summer with a nice salad and some bread and a cold glass of wine outside.
Ingredients:
*1kg bag of frozen, chopped spinach ( defrost thoroughly in the
fridge for 24 hours beforehand)
* 2 onions chopped
* 6 eggs, beaten
* 200g feta cheese
* 100g pine nuts
* 2 tsp of nutmeg
* 3tbsp of bread crumbs
* 50g cheddar cheese, grated
* 100g butter, melted
* 6 sheets of filo pastry ( 'jus-roll' sell in sheets of 6 and are the
perfect size
* Olive oil for frying
* 1/2 tsp of salt
* Black pepper to taste
Method:
1. Preheat your oven to Gas 5. Then, heat your oil in a frying pan and get your chopped onions in the pan to sauté for about 10 minutes. Leave to cool
2. Meanwhile, take your spinach and literally squeeze as much water from it as you can. This can take a while! I literally took small handfuls and squeezed each handful until hardly any water was coming out after.
3. Put spinach into a bowl and fluff it up a bit with a fork, add your nutmeg, salt and pepper.
4. Simply add the other ingredients. Add the grated cheese,pine nuts, and your sautéed onions, followed by the feta cheese, bread crumbs and beaten eggs. Fold it all together
5. Meanwhile, put your butter into a small pan and allow to melt on a low heat.
6. Next, take your melted butter and your filo pastry sheets. Basically, take a filo sheet and place the first sheet onto a well oiled top. Brush the filo with some of your melted butter. Stack another filo sheet directly on top and brush that with melted butter too and continue until all 6 sheets are stacked together and buttered.
work as quick as you can with the filo as it can dry out very quickly
7. Once all the filo sheets are stacked, gently lift them and place them into your 8inch pie tin. Allow the edges to overhang.
8. Spoon your filling into the 'case' gently as otherwise the filo can tear.
9. Now, simply fold up the remaining filo over the top to make it like a parcel.... Brush some melted butter onto the top of the pastry.
10. Put the pie in the oven for around an hour and it should be golden brown and the filling set.
You can enjoy this either warm or cold - it tasted great either way!
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