Sunday, 8 August 2010

Sunday Spanakopita

Sunday, because it's a lazy spanakopita... that is, without any spinach as I couldn't be arsed to go out and get some..!

The Viking is insisting that we're on an economy drive and to be honest, whilst my heart sinks at the thought of economy burgers and beans for my tea, he's not wrong... and thus it has been decided that we need to eat everything we've already bought before we go out and buy anything else, which makes total sense if you've planned meals... which I guess I need to start doing if this spinach-less spanakopita is anything to go by...

... but you know, the basic principle is there... feta cheese, filo pastry and Greek yoghurt... (last of the stuff I had sent from Total) ... my friend Xanthe insisted I put Greek Yoghurt into and she'd know... but i've just used the veg I had in the fridge rather than the spinach i thought I had in the freezer!

... and it has turned out damn fine... a triumph if it pleases you... well it's please me and The Big V...  It has that tartness from the yoghurt and feta which is perfectly balanced by the sweetness of the leeks and peas... so here's the recipe:


I was inspired by a fab recipe I found at Closet Cooking... 

about 5 medium mushrooms - sliced
1 leeks - chopped
1 cup frozen peas

or if you want to stick to tradition
2 pounds spinach (steamed, squeezed, drained and chopped)

1 cup feta - crumbled (this equates to 1 pack of feta)
2 tablespoons Total Greek Yoghurt 1/4 cup dill - chopped
1/4 cup thyme (chopped)
1 bunch green onions (sliced)
3 eggs (lightly beaten)
salt and pepper to taste
1/4 cup olive oil
filo pastry sheets

1. Saute the mushrooms, leeks and peas till tender.... or steam the spinach...
2. Mix the veg (or spinach), feta, dill, thyme, green onions, eggs, salt and pepper in a large bowl.
2. Brush the bottom of an 8x8 inch baking pan with olive oil.
3. Brush the top of a sheet of filo pastry with olive oil and place it in the pan. (You may have to cut the filo pastry to fit the pan.) Repeat until you have 6 layers.
4. Place the spinach mixture on top of the pastry.
5. Brush the top of a sheet of filo pastry with olive oil and place it on the spinach. Repeat until you have 6 layers.
6. Bake in a preheated 180C oven until golden brown on top, about 30-50 minutes.

eat and of course, enjoy!


  1. Delish! I put dill and pine nuts in my spanokopita which is tasty too, but I'm also going to nick your idea of putting Greek yoghurt in it...I like!

  2. Oh yum yum, mushrooms and peas sounds far superior to boring old spinach!

  3. sounds great! I'm having withdrawal symptoms from my own kitchen so it's lovely to peek at others'. I did however have a fab three days last week mooching through the Lincolnshire Wolds and eating sausages from Jacksons of Louth..

  4. j like very much this greek dish.execellent.bye

  5. Very interested in this economy drive - keep us posted (I could kinda do with one too!!!!)

    Dish sounds wonderful, don't think I've ever tried cooked feta - will have to rectify that now!

  6. A Frugal Tip: Leaf Beet - of which you have acres next to your lovely kitchen makes a very acceptable Spinach. The leaves are not used by the farmer who has told me to take whatever I want - just use the small leaves and fill a carrier bag. We love them.


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