Baking, Greek Cypriot dishes, Lunch, Sides & Snacks

Crispy Spinach Pie / Spanakopitta

Spanakopitta, a greek-cypriot version of the spinach pie, but made dairy free and crispy with a light filo pastry. Vegan #spinach #spinachpie

What greek, and non-greek for that matter, doesn’t know and love a spinach pie?! I mean its pie. And its filled with spinach. Enough said! I figured a pie is perfectly suited to kick off our new theme of Heavenly Autumnly, especially as its a light one, made with filo pastry, considering its not that cold yet (yey!). Did you like the leaves and flower i made on top of the pie in ode to Autumn season? I hope you got the hint cos i was pretty proud of them.dsc01273

 

The fresh herbs are what make this dish, so make sure you dont skip any of them and dont cook them too much to kill their flavour. Also, be generous with them, use a decent amount. Same goes for the salt, this dish craves salt, hence why its commonly eaten with feta. Here, the white beans replace the feta aesthetically but also nutritionally, since you get an extra boost of protein right there.

I would recommend serving this shortly after its ready, as it is not great the next day (filo pastry never is..!). So until i make a shortcrust pastry (which is great for leftovers) i would recommend you serve while hot and out of the oven. The whole kitchen smells of fresh herbs, spinach and spices, and then just taking a pie out of the oven – i mean just that is comforting enough, never mind eating it!

Serving suggestion: Serve 15 minutes after removing from the oven with Roasted vegetables (which you can roast while pie is in there)

Crispy Spinach pie / Spanakopitta

[wpurp-searchable-recipe]Crispy Spinach pie / Spanakopitta – – – [/wpurp-searchable-recipe]

  • Prep Time: 20m
  • Cook Time: 30m
  • Total Time: 1h

Ingredients

  • 1/2 can white beans / 0.5 κονσέρβα άσπρα φασόλια
  • 1/2 onion, diced / κρεμμύδι, ψιλοκομμένο
  • 1/2 leek, diced / πράσο, ψιλοκομμένο
  • 1 medium garlic clove, minced / σκελίδα σκόρδου, τριμμένα
  • 2 tbsp. lemon juice / 2.5κ.σ. χυμός λεμονιού
  • 6 sheets filo pastry, thawed / σφολιάτα κρούστας λεπτή
  • 400 g spinach, roughly chopped / σπανάχι ελαφρώς κομμένη
  • 1 tsp. nutmeg / 1κγ. μοσχοκάρυδο
  • 1 bunch fresh dill roughly chopped / χούφτα φρέσκο άνιθο, κομμένη
  • 1 bunch fresh parsley, roughly chopped / χούφτα φρέσκο μαιντανό, κομμένα
  • 1/2 bunch fresh mint, roughly chopped / μισή χούφτα φρέσκο δυόσμο, κομμένα
  • 2 tsp. salt / αλάτι
  • 3/4 tsp. fresh ground pepper / φρέσκο πιπέρι
  • 3 tbsp. margarine, melted / μαργαρίνη, λιωμένη

Instructions

  1. Pre-heat your oven to 190 degrees C (or however much it says on filo pastry pack)
  2. Prepare your beans: Drain and rinse your beans and pat them dry with kitchen paper. Roughly chop them, but do not mash them, so each bean is pretty much cut in half. Sprinkle 1tsp of salt on them and 1 tbsp of lemon (they need to be quite salty, since they are replacing the feta!) Set aside
  3. In a relatively large frying pan, Heat 1.5tbsp olive oil and saute the onion and leek. A few minutes later add in the garlic. Saute for a couple minutes more
  4. Reduce the heat to a medium/low and add spinach in batches (it wont all fit in your pan at once). Once all of the spinach is in, add in your all herbs, nutmeg, 1.5tbsp lemon juice, prepared white beans, salt and pepper (be generous with the seasoning as the seasoning is very important in the final taste of this dish). Turn off the heat [Taste and make sure the seasoning is right, edit if necessary!]
  5. Unfold however many pastry sheets you are using ** Butter the bottom of a round pan (I used a 20cm diameter pyrex) and layer the first two layers of filo alowing the filo to fall over the sides of the pyrex. Brush butter on this layer, before adding the next two sheets. Add the next two sheets in a different way to the first two, so that they are not laid directly ontop of one another (i.e. the overhang of these sheets are in a different position to the overhang of the first sheets). Continue like this (layering and buttering) till you have used up your sheets.
  6. Place your spinach and bean micture on top of the sheets but avoid the liquid which has collected in the pan (I do this by using my hands to place mixture onto the pie, instead of a spoon which would grab liquid with the filling). Once all your filling is inside, fold the pie "closed" carefully, using the overhang pastry, as if you are tucking someone in bed (aww!). Brush the top of the pastry with melted butter.
  7. Make a little rose or leaves with any spare pastry if you want to make it pretty 😀 Place in oven for 30-35 minutes or until it has become crispy and lovely and golden!
  8. ** Keep the sheets you are not currently using under a cloth, otherwise they dry out pretty quickly
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