Spanikopita’s
I know I told you all that I would fill you in on all the gossip, I mean update you on all that has been going on but this is not that post. I know, I know but I am still waiting on a few key things to happen before I let everyone in on what’s going on…just pray that the doors will open and that we will all have clarity on this next part of our journey!
Now talking about journey’s, we having been on one for a while but we have taken a virtual journey to Ancient Greece, I told you yesterday about Home School in the Woods and if I didn’t tell you enough about how the kiddos love it, let me express that!! They ask everyday where are we going this week? What projects are we making? What recipes are we gonna do? They LOVE it!!!
So a couple of weeks ago we “went” to Ancient Greece, and one of the projects was to make “Spanikopita”(spinach pie) but after reading the recipe that was giving I knew that my family wouldn’t really like the spice combinations, so I took my search to the internet and thanks to a few different recipes I was able to come up with this tasty creation. I hope you enjoy it as much as we did!!
Spanikopita Triangles
Ingredients
· 1 bag (8oz) Baby Spinach
· 1 onion, chopped finely
· 6-8 spring onions (scallions),chopped
· 2 tbsp minced garlic
· 5 oz feta cheese, crumbled Mediterranean style
· ½ cup ricotta cheese
· 1/3 cup freshly grated vegetarian parmesan
· 1 tbsp. fresh dill, chopped
· 1 tbsp Italian seasoning
· 1 generous pinch of nutmeg
· About 1/2 cup fresh parsley, chopped
· 12 sheets of filo pastry, thawed
· About 3-4 tbsp. of unsalted butter, melted + some olive oil (or more if required)
Directions
- Trim the stems of spinach and clean them well in cold water. Finely chop the spinach.
- Take a skillet and heat 1 tsp. of Olive oil and sauté the onion until tender, add the garlic and spices.
- Add the spring onions and cook for another 2-3 minutes. Add the spinach and cook until the leaves are wilted.
- Drain. Squeeze out the excess water from the spinach. This step is extremely important to avoid a soggy filling.
- Remove from heat and then combine the spinach, herbs, cheeses and nutmeg. Season with salt and pepper if required. You can taste it to see if it does not have enough salt from the feta cheese.
- Preheat the Oven to 350F (or 180C). Place the 3 sheets of filo at a time (keeping others covered to avoid drying out). Mix the butter and 2 tbsp. Olive oil in a small bowl. Brush each sheet with butter mixture and lay on top of another.
- Cut into equal thirds lengthwise.
- Spoon a little filling on an angle at the end of the each strip. You don’t want to be overzealous here with the portion since it will slip out later.
- Fold the pastry over to enclose the filling to form a triangle. Now take it upwards to form another triangle Repeat this process until you reach the end. You will have a small strip at the end which you can grease with little butter mixture and stick to the pastry. Brush the top lightly with butter mixture.
- Grease two baking sheets. Bake the triangles for 20-25 minutes or until the pastry is golden brown.
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Wishing you many Blessings 
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