Ana Spanakopita Dont Ever Cross Me Again

I don't know what information technology is about Good Fri, perhaps it all that Christ decease symbolism swirling round but it'south ever a bit of a downer of a day. I always seem to feel unwell, with some kind of headache or fifty-fifty a full-blown migraine.  This good Friday was no exception.  I had a headache all forenoon but managed to recover enough in the afternoon to get and meet the moving picture, Oz the Dandy and Powerful, with my son and partner at our local movie theatre. I still can't get over having cinemas and even some shops open up on Good Friday but it was dead out on the street.  There were no people out and no cars on the roads and felt like we had moved into a mail service- apocalyptic globe with everyone bunkered down nibbling on their hot cross buns, waiting for the Easter bunny to turn up and the party to begin.

I've been lament a scrap nigh the unseasonably hot spell Sydney has been having in the lead up to this Easter holiday. Easter is my favorite food making festival of the year.  The worst of the rut is usually over but nosotros nonetheless have plenty of tardily summer and early autumn produce to play effectually with and the spinach (which  is ane of my favourite things to eat) has started to come dorsum into its own once again subsequently the wilting heat of summer. I was feeling pretty devastated by the thought of a sweltering Easter interruption. In the stop we had beautiful weather all Easter, Th was a scorcher but the heat had cleaved on Fri and then it was really a beautiful day despite the sombre  mood that blanketed the city. Later on the motion picture we came home and ate spanakopita because there is nada like a spinach and cheese pie to cheer you upwards when your suffering  the proficient Friday dejection.

I call back first making spanakopita when I was most 14. I substituted cottage cheese and grated cheddar for the feta, silver beet from the garden for the spinach and because filo pastry was completely unheard of in the modest country town I came from I fabricated a kind of layered wholemeal pastry from ane of my older sis'south wholefood hippy cookbooks.  I can't retrieve if I used whatever herbs (but probably not) and the pastry was kind of weird and a bit tough. but overall it wasn't that bad and it certainly didn't put me off the whole notion of spinach and cheese pie. Later, when I left home became a vegetarian, spanakopita became part of my standard repertoire and has been festive centrepiece for many celebratory meals. I've fabricated it in various incarnations, experimenting with different cheese combinations and various herbs. For a while I was adding rice and making a very thick pie.  Then a few years ago I was brought back to my senses by a recipe from Jill Dupleix'due south Favourite Food.  This is a simple, elegant spanakopita, made how it should be,  with just spinach, feta, green onion, dill and egg  encased in gilded buttery layers of filo (which is thankfully readily available now)  and it is simply the best spanakopita I have ever made. I know information technology's definitively the best now, because when I outset started this web log last year, I wanted to post a spanakopita very early.  You think I would have learnt from years of messing effectually with this pie that information technology's best NOT to mess around information technology, only I'd cutting out a recipe from the newspaper that promised to be the ultimate spanakopita. It looked great on paper with loads of mint, parsley and dill – my favourite herb combination. How could it go incorrect.? It fifty-fifty had impeccably authentic credentials coming from the writer'southward local Greek veggie store owner, Maria.  I fabricated information technology, photographed it – information technology even looked fantastic – only it was all a bit meh.  In fact it was a bit dry and dense a fatal failure in spanakopita which needs to be eggy and airily lite.

People are very passionate almost their favourite spanakopita recipe, simply I'm going to telephone call it on this one. Hither it is – the world'southward best spanakopita –  serve with a dollop of Greek yoghurt because you lot actually should. Spanakopita Adjusted from Jill Dupleix – Favourite Food.

• three – 4 bunches of spinach
• 2 tablespoons of olive oil
• 4 green (leap onions) finely chopped
• freshly ground black pepper
• grated nutmeg
• 300 grams (eleven ounces) feta cheese
• 4 eggs
• 1 tablespoon finely chopped dill
• 1 packet of filo pastry
• 125g (iv ½ ounces) melted butter

1. Pre-heat oven to 180 C (350F)
2. Trim tough stalks from spinach and rinse leaves well in a sink of cold water. Drain and chop roughly.
3. Heat olive in big pan ( I ordinarily apply a big stir fry pan) and add together spinach and dark-green onions, tossing until all the spinach is wilted.  Place spinach and onion in a colander, permit to absurd and press out every bit much excess water equally y'all tin.
4. Roughly mash feta and add  lightly beaten egg, dill, nutmeg and blackness pepper.  And then add cooled drained spinach and onion, Mix well.
5. Unwrap filo and comprehend with a damp tea towel and then information technology doesn't dry out while you work.
6. Melt butter and butter a oven proof baking dish nearly 24cm by 28cm (nine ½ past xi inches)  Butter layer of pastry and lay in baking dish allowing to overlap the sides.  Keep adding buttering and adding the pastry to the pan until yous have half-dozen layers.
7. Add spinach and cheese and so butter and layer another six layers of pastry on peak.
8. Tuck pastry in to the dish and trim any backlog pastry. Score top of the pie (just not down to the filling into squares.  Butter top of pastry.
9. Bake for 40 to l minutes until golden and the filling has set.  Cool for ten minutes and cut into squares to serve.

Note: It's difficult to utilise too much spinach in this pie.  The spinach I used in this particular pie was in adequately pocket-sized bunches so I used four, but I reckon it could take taken another bunch. Feeds Four

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Source: https://thebackyardlemontree.com/2013/04/03/spanakopita-greek-feta-and-spinach-pie/

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