Spanakopita - Spinach Filo Parcels
I'm a bad Greek. I don't like Feta and I don't like lamb. Lets not forget about the years I spent as a vegetarian. I will never forget the summer I spent in Cyprus when I was a vegetarian. They just couldn't understand it at all. Was I ill? Did I have an allergy? Why wasn't I eating meat? To my Yiayia's credit, she completely embraced it and made me all of the usuals with veggie substitutions and they were completely delicious. Eventually I went back to meat but I still don't like Feta, which is why I usually avoid Spanakopita's but when I make my own I use halloumi instead. You can of course use feta instead of halloumi if you don't have an aversion to it. To make them you will need:
- 4 sheets filo pastry
- 125g unsalted butter
- 4 spring onions
- 750g baby spinach
- 1 whole nutmeg
- 30g dill
- 1 egg
- Olive oil
- 100g halloumi
Start by melting the butter and leaving aside to cool once melted. Cut the spring onions finely and soften in some olive oil, then add the baby spinach and place the lid on until wilted. When cooked place in a sieve and use the back of a wooden spoon to press against the spinach to remove any excess liquid. Carry on like this for some time to ensure that the extra water has been removed otherwise you will have soggy pastries. When you have done this and the spinach is cool, grate the halloumi and add to the sping onion and spinach and also finely chopped dill, grating some nutmeg in and adding a little of the beaten egg, then set to one side. Lay one sheet of filo and brush with the butter adding another sheet on top and again brushing with butter so they are nice and covered. Cut the filo pastry into four strips and brush with a little beaten egg. Place a small amount of the filling into the right hand corner of each strip and then rolling down into a triangle - cut away any excess filo pastry on the side or just wrap around.Once they are made into a triangle, cover with melted butter and place into an oven at 200 degrees. Cook until golden brown, turning them halfway through. You can also add sesame seeds or nigella seeds on top when baking. These are best hot out of the oven when the pastry is still crunchy.