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Thursday, April 21, 2011

Spanakopita (Spinach Pie)

Autumn is usually the time when I make Spanakopita (Greek Spinach Pie) and I think it is because after finally lifting my cooks' head from the glut of zucchinis I realise that the English spinach and silverbeet is galloping away to luxuriant proportions.
After soaking and washing thoroughly allowing all the ladybirds to escape, I make full use of my food processor and chop it finely along with onion and garlic. I sweat all this in just lemon juice.
Once cooled I add a couple of eggs and instead of ricotta and cottage cheese I usually use a mashed block of firm tofu and maybe a cup of cheddar or some feta cubes.
I find this is a great protein/iron/calcium/folic acid boosting meal with much less fat than you think.
I bake my mix in a filo pastry pie and sprinkle with poppy seeds.
Instead of brushing the pastry layers with butter, I find it easier to use a spray oil.
I'm all for big impact, easy make, little mess.
When the children were little this was the best recipe for feeding them spinach and tofu,
smiles all round.

4 comments:

  1. ooooh yeh !
    just writing my grocery shopping list - ricotta, feta and filo - check :)

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  2. Yum I love Spanakopita and a great way to use tofu, which I love as well.

    Put this on the shopping list for next week.
    .Just need to keep the girls away from the silverbeet.........

    Shall be dreaming about food tonight!

    Claire :}

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  3. Wow Tanya, look how lush and green your spinach leaves are. I so admire your garden. I love spinach pie with feta cheese (yum), but never thought to use tofu (great idea). I have a taste for this now lol, will buy filo pastry dough next grocery trip.
    Thanks:)

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  4. A-ha!
    "No dear, I'm not planting chard, I'm planting silverbeet. You'll LOVE it!"
    I'll practice that line until I can say it with a perfectly straight face. Then I'll try it on Mr. Boom. I'll let you know what happens...

    ReplyDelete

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