spanakopita

I have a new mission. A new goal. A new adventure. I am going to make: homemade pasta. Yes, in a near future you are going to see a DIY for homemade pasta. I can’t wait to try it! And I don’t even own a pasta machine so we’ll see how that will turn out. I wanted to make pasta for a long time now but today going to the store with my mom I found a lovely recipe book called “Il libro della Pasta” where they show you how to make pasta and tons of sauces to accompany it. I thought it would be a nice way to bring a little bit of Italy with me when I leave.

But today is not about pasta. I made my special Spanakopita recipe. For those who aren’t familiar with this strange Greek appellation, well it is basically a traditional spinach pastry. I say my special recipe because mine does not follow the traditional recipe. I’ve been doing this thing for years now, and I never get enough of it. Usually, I use either filo pastry of flaky dough. But this time I wanted to try it with a shortbread dough. I made it myself, see [here] how I make it. (I used half white flour and half 7 cereal flour though). I also usually make it as a big rectangle or a pie. But this time, since we’re at it, why not make another thing different: I made little mini pies! They’re cute and easy to share.

I did half covered and half like mini quiches.

The recipe

You will be able to make one large pie or 10 to 12 smaller ones and you will be able to get four to six servings for these!

Preferred crust type (can be shortbread, flaky or filo)

Spinach (500g)

Cheese (Feta – 250g)

Onions (1 and a half)

2 tbsp. olive oil

2 tbsp. fresh chopped parsley

1 tsp. dried mint flakes

4 eggs

Salt and pepper to taste

Grossly cut the spinach leaves in smaller pieces with your hands. Chop the onions and put over medium heat in a large pan with the olive oil. Let sizzle for a minute and add the spinach. Stir often and let it cook until the onions are transparent and the spinach reduced in size and soft. Add the parsley, salt, pepper and mint.

Preheat the oven at 350°.

Transfer the spinach into a bowl and place in the fridge until it has cooled down.

When it’s cold enough, add the 4 eggs and the cheese you cut with your hands while you put it in the bowl. Don’t mix too much, just enough so that the eggs cover well the spinach.

Place over your crust and put in oven for 30-35 minutes. If you’re using filo, place half the layers on the bottom with butter between each of them and the rest on the top. (About 12-14 layers in all).

(You can also cook the bottom of your dough for 5 minutes before to be sure that it will cook)!

Spanakopita Small Pies
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