Recipe by Morgan McGlynn, House & Garden UK
This is my take on the Greek spanakopita, a crispy filo pastry with a wonderfully cheesy spinach filling. The traditional spanakopita spiral is made with feta, but I love the tanginess that goat’s cheese brings to it.
Ingredients
Cooking oil spray
2 large onions, thinly sliced
1 tsp brown sugar
300g (10 1.2 0z) frsh spinach, cooked and drained
4 small sheets of filo pastry
50g (1 3/40z) cream or crumbly goat’s cheese
1.2 tsp freshly ground black pepper
Handful black sesame seeds
Method
Preheat the oven to 190°C (375°F/Gas Mark 5).
Spray a little oil into a non-stick frying pan over a low heat and cook the onions for 5 minutes, then add the sugar and cook for a further 5–6 minutes until the onions are golden brown. Stir through the spinach, then set aside to cool.
Lay out your pastry sheets and divide the onion and spinach mixture equally between them. Spread out evenly over the sheets, then top with the cheese. Season with the black pepper. Roll into sausage shapes and then into coils.
Spray a baking tray with oil and lay the coils on the tray. Bake for 8–10 minutes until golden brown.
Top with the sesame seeds and serve.
A recipe from The Modern Cheesemaker: Making and Cooking with Cheeses at Home by Morgan McGlynn (White Lion Publishing, March 2019).
Feature Image: Jamie Orlando Smith
