Spanakopita

καλημέρα
Klimera! Bore Da! Good Morning!
Dyma be dwi'n fwyta i frecwast yn Groeg ac yn caru ei wneud o adra pan dwi'n hiraethu.
Filo pastry ydy'r peth clasurol i'w ddefnyddio, ond peidiwch a sdicio'n ddedwydd i ddim byd, welwch chi yma...dwi BYTH yn mesur cynhwysion ac yn gneud popeth efo llygiad. Dwi wedi defnyddio shorcrust a ma hwna'n iawn hefyd. Ma' filo yn ffaffi, ond werth o dwi'n meddwl!!

Don't worry about sticking to the ingredients list...take out the feta, bring in some kale...I do everything by eye and ditch the scales most of the time! Shortcrust will work if Filo is a phaff. Cook this whenever you feel the HIRAETH for Greece.

Dyma fo/ here it is

1 lb Filo Pastry (shop bought unless you really have the mynadd!)

olive oil - in a small jug  and a pastry brush

Spinach Filling

1/4 cup of olive oil

2lbs Spinach - fresh or  I always use a bag and a half of frozen- chopped

6 Spring onions- diced

1 Leek - chopped finely

1 Red onion -diced

Dill- a huge bunch as this is what gives it that distinctive taste- chopped

Feta Cheese - a pack (or not..depending if you are vegan or if you hate the stuff!) crumbled

3 eggs beaten

Plenty of salt and pepper.

Method

Heat your oven to Gas Mark 6, 190 degrees, or 375Sauté the spring and red onions with the chopped leek until 

translucent - about 10 mins- take off the heat.

In another pan, defrost your frozen spinach OR place your fresh chopped up spinach in a bowl. 

Make sure you get rid of the excess water form your frozen by squeezing it through a colander and pressing

down with a cup or potato masher. 

Grease your tin with olive oil, Whatever you have.. 12 inch diameter metal tin is ideal, or 20cm x 30cm x 5cm

The bigger the tin the thinner your pie will be,

 if using smaller deeper then it'll be fatter but not as much pie to go round. 

Bring your onion mixture, spinach and the feta and dill together in the cooled pan of onions and combine with the

eggs, salt (not too much if using feta) and Pepper.

Start layering your Filo in the oven tin, use half of it for the bottom. It will say on the pack ,but place your pastry on 

the workplace and cover with  a damp cloth. 

Brush each layer generously with olive oil, both sides, and allow the pastry to hang over the sides... remember to 

breathe...I find this bit a bit tense which is ridiculous..it's like your  

racing against time with the Filo before it starts drying out!

Then place your spinach mixture in the pastry and press it down and smooth it. Then close your pie by repeating 

the multi layering procedure. Oiling each sheet generously. Fold the pastry in, cut bits if you need with scissors 

and be creative with it- no right or wrong-I'd say go for rustic Duw!

Then place in the oven for 35-45 mins..keep checking it to see if you're happy with the colour.

Mmmmmmm enjoy with a cup of coffee for breakfast or any time really

WARNING- you will keep cutting tiny slitherines saying..."dim ond un darn arall" 

"one more piece"

x x x x x  x Filakia x x x x 

Lisa