Spanakopita

spanakopita 2

Avui això va de Grècia una altra vegada. I, per tant, va de formatge feta i de pasta filo i, per tenir les consciències tranquil·les, d’espinacs. L’spanakopita és un altre plat que vaig descobrir en el meu viatge turbulent a Grècia de segon de batxillerat, d’on també van sortir els farcellets de feta, i que vindria a ser com la versió grega de la quiche. És fàcil, bona, verduril i formatjosa, i trobo que té un punt exòtic que et pot fer quedar bé en cas de necessitat. Que ho té tot, vaja. I ara la teniu vosaltres.

One year ago on May the Cheese Be With You: Cheddar Cookies

Other feta recipes: Walnut Feta Cookies, Feta and Herb Sweet Potatoes, Feta Bites

Spanakopita

Prep time: about 1h

Servings: 6

You will need:

  • 1 medium size onion, chopped
  • 1 kg fresh spinach or 500 g frozen spinach, thawed
  • 2 tablespoons fresh parsley, chopped
  • 3 eggs, beaten
  • 250 g feta cheese, crumbled
  • about 2 tablespoons olive oil
  • 1 package filo dough
  • salt and pepper to taste

Start by preheating your oven to 200ºC. In a large pan, cook the onion with a drizzle of olive oil for 10 minutes, until transparent and soft. Add the spinach, salt to taste, and cook for another 5 minutes. Drain any remaining water from the spinach (specially if you’re using frozen spinach) and let it cool for a while.

spanakopita prep 1

In the meantime, mix the eggs with the feta cheese, salt, pepper and parlsey, until having a baby-cat puke-resembling mixture.

spanakopita prep 2

When the spinach is at room temperature (or, at least, cooler than before), add it to the egg and feta bowl.

Now to the tricky part. It’s not that complicated, but you’ll need to be fully concentrated. Take a small bowl or glass you have and pour a couple tablespoons of olive oil in it. With a brush (a cooking brush, please, otherwise your spanakopita will turn blue or red or any other colour used before) coat a 9x13x2 inches baking dish (or something with a similar size). Carefully place a sheet of the filo dough (be careful, they are extremely fragile) on the baking dish, making sure it covers all the edges. Don’t worry if there’s some dough outside the baking dish, leave it there and don’t cut it, we’ll need it at the end to close the spanakopita. When the first sheet of dough is in place, paint it with some olive oil and put another sheet on top. Repeat the whole process with half of the dough sheets.

spanakopita prep 3

Now, pour the filling on top and spread it well with a spatula.

spanakopita prep 4

Cover it with the remaining filo sheets, one at a time and brushing with olive oil, as before. Take the edges of filo dough and fold them to close the spanakopita. With a sharp knife, slightly cut the upper part of the pie into six pieces. Bake it for 35 minutes or until well set in the inside and toasted and crunchy in the outside.

spanakopita 1

Enjoy!

Annie

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Spinach-Bacon-Goat cheese Quiche

Spinach-Bacon-Goat cheese Quiche 2

A mi m’agrada la verdura. Sempre m’ha agradat. Quan tenia 6 mesos i em van començar a donar la papilla de cereals, li vaig dir a la meva mare que si volia, que se la mengés ella. Bé, tècnicament no li vaig dir, però suposo que amb una comunicació no verbal pseudotelepàtica (segurament li vaig escopir la papilla a la cara) va entendre que no me la pensava menjar pas, que, o em donava una llesca de pa amb tomàquet, o jo allò marronós i de textura inquietant no m’ho empassava. Però, en canvi, el puré de verdures em fascinava, era capaç de menjar-ne tant com me’n volguessin donar. Més tard, a l’escola, era l’única nena del menjador que volia repetir de primer plat els dies que hi havia mongetes tendres. Les cuineres flipaven, pobres. I de més gran, quan vaig començar a cuinar coses per mi mateixa, evidentment, vaig començar a fer plats amb verdura: una amanideta, que és fàcil de fer, verdura al vapor, unes verdures tallades a juliana al forn amb herbetes, cremes amb tot allò que trobava a la nevera… verdura en totes les formes possibles.

Ara que no vingui el típic graciós a dir: i no prefereixes una hamburguesa amb ceba caramelitzada i formatge, amb moltes patates fregides i amb molt de ketchup? Sí, és clar que sí. M’agrada la verdura però no sóc idiota.

Sovint dieu que no us agrada la verdura perquè no l’heu tastada en cap forma bona, només tristament bullida amb un raig d’oli, que convindrem que és una mica hardcore. Per això, avui m’he proposat convertir-vos en uns amants dels espinacs, verdura especialment verda i odiada, amb aquesta quiche, que és perfecta: d’entrada és bona només pel fet de ser una quiche, porta espinacs però el gust hi queda força camuflat, i porta formatge de cabra, que és com l’alegria de qualsevol plat. Ah, i bacon, que ja sabeu que tot sempre és millor amb bacon…

Spinach-Bacon-Goat cheese Quiche Prep 6

Spinach-Bacon-Goat Cheese Quiche

Servings: 4-6

Prep time:  45 min

You will need:

  • 1/2 kg frozen spinach (or the equivalent amount of fresh leaves)
  • 150 g bacon, chopped
  • 100 g goat cheese, chopped (see the picture above to get a look at the one I used)
  • 3 eggs
  • 1 cup milk (you can use cream, but I usually make a lighter version using milk)
  • 1 Tbsp butter
  • 100 g grated cheese (the type of cheese is up to you, I used a commercial gouda-cheddar mix which I personally love)
  • 1 sheet of pastry dough
  • some ground nutmeg (I’d say about 1/4 tsp or less, be careful, we don’t want a nutmeg-quiche!)
  • salt and pepper to taste

Preheat your oven to 180ºC. In a large pan thaw and cook the spinach for about 10 min with a splash of olive oil. They usually let go a lot of water, so the best course of action here is probably to place them in a strainer and press them down with a spoon so they release all the liquid. I’d post a picture, but you really don’t want to see the ugly, mushed up spinach leaves I have here. Scroll down a bit and check out the lovely, crispy bacon, which is so much more pleasing to the eye, and give our sad little spinach leaves some time to go from ugly duckling to cheese-swan. It’s like going through adolescence. Give them time. And cheese.

On a separate pan, cook the bacon until perfectly crispy. Now important: do not eat the bacon! Or at least, do not eat all the bacon. Or just make more bacon and eat that.

You can never have too much bacon.

Spinach-Bacon-Goat cheese Quiche Prep 1

Sauté the drained spinach in the spinach pan with the butter, nutmeg, salt and pepper until coated in butter. You get the picture: Spinach, yeah, sure, but with butter and bacon. And cheese.

Meanwhile, beat the eggs in a large bowl and add the milk, grated cheese, spinach and bacon. Stir until combined.

Spinach-Bacon-Goat cheese Quiche Prep 2Spinach-Bacon-Goat cheese Quiche Prep 3Spinach-Bacon-Goat cheese Quiche Prep 4

Line a 28cm pie mold with baking paper and press in te dough, making sure it covers all the edges of the mold. Now pour in the spinach-cheese-bacon-egg mix.

Spinach-Bacon-Goat cheese Quiche Prep 5

Sprinkle the goat cheese over the top. Bake for about 30 minutes, or until the pastry is golden brown and the quiche is set.

Serve it hot straight out of the oven. Or warm. Or cooled. It’ll be delicious either way.

Enjoy!

Spinach-Bacon-Goat cheese Quiche