Thursday, 10 March 2016

Recipe of the Day...SPANAKOPITA

Treat your family to the Greek Snack!
SPANAKOPITA
Spinach filled phyllo pastry triangles
1box phyllo pastry
100g melted butter for brushing pastry
Filling
1large bunch spinach
30ml cooking oil
1medium onion, finely chopped
15ml crushed garlic
5ml peri peri
5ml paprika
200ml fresh parsley, finely chopped
250g crumbled feta cheese
salt and pepper to taste
Filling
• Wash Spinach, chopped and squeezed dry.
• Sauté onion with garlic in the oil.
• Add all filling ingredients and stir-fry for 12minutes till done.
• Keep on stirring. Keep filling aside.
To Asemble
• Work on greaseproof paper.
• Place one sheet of Phyllo on paper and brush with melted butter.
• Cover with a second piece of Phyllo pastry and brush with melted butter. Cut into 6cm wide continuous strips, using a pastry wheel or a sharp knife. Place a teaspoon of filling at the base of each strip and fold into triangles.
• Take care to close corners properly to prevent filling from seeping out.
• Brush with butter and bake on a greased baking tray at 200ºC for 12-15minutes or until lightly golden. Take care not to overbrown Spanakopitas.
• Allow to cool before serving.

Please note: While working with phyllo pastry, cover the sheets that is not being used, with a damp cloth to prevent it from drying out.
Serve as desired

Courtesy of Shanaaz Parker

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