Spanakopita (Greek Spinach and Kale Pies)
A twist on the traditional spanakopita.
- 1 pack of crusty roll pastry
- 400g spinach
- A handful of kale
- 1 medium onion
- finely diced
- 1 clove garlic
- finely diced
- Black pepper
- A pinch of nutmeg
- 1 medium egg
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Average budget
To start with, steam about 400g of spinach and a good handful of kale. I use the microwave to steam - just lightly cover a bowl and microwave for about a minute and half. Keep the lid on to let the spinach steam until it has wilted. Let the spinach cool then squeeze out all of the water. Chop the kale and spinach into small pieces.
Finely dice a medium white onion and one clove of garlic.
Over a medium heat soften the onion then add the garlic.
Once the onion and garlic has cooled add it to the spinach and kale. Crumble about 175g of feta cheese, add a medium egg, a few grinds of black pepper, a large pinch of nutmeg and mix everything thoroughly. You want a bit of everything in a bite!
Roll out the dough to about 1mm thickness - the dough I used kept springing back so it took a little bit of rolling to get it to the size I wanted.
Spoon just over a dessert spoon of the spinach filling then fold the dough over to form a pasty shape then press the edges firmly to seal. If there are any gaps the mixture will try to escape while baking.
Place the pies on a baking sheet lined with greaseproof paper and bake for 15 minutes or until golden brown - 180C degrees for a fan oven, 200C degrees for other ovens.
If you don't want to cheat with the dough, use a recipe for a crusty roll dough - you'll need about 330g or enough for 6 rolls.
I couldn't resist eating one straight out of the oven but they are just as delicious cold! With the weather set to be so lovely, why not take some on your next picnic?