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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.


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

  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 :}

  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.

  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...


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