Tuesday 19 March 2013

Spanakopita served with Hummus

There is nothing like that unique challenge of getting tea on the table before Little Miss 4's ravenous tummy takes over and she starts ripping at things from the fridge and pantry like a little starved possum. Second only to this are the nights when the man of the house is working late. Thanks to my lovely colleague Rebecca for this fabulous, made in a flash, healthy dinner recipe. I chose to serve it with hummus, after all spinach is enough of a vegetable to banish veg related parental guilt!

Spanakopita is a classic Greek spinach and feta cheese pie. I have made lovely little triangles perfect for little hands and tummys. This recipe makes six triangular pies. Enough for two adults and a child, plus one for preschool lunch the next day.


a bunch of spinach
1/2 onion
2 tablespoons olive oil
1 egg, lightly beaten
50g feta cheese, crumbled (I used goat's milk feta as I like the stronger flavour)
1 tablespoon grated Parmesan
1 tablespoon parsley, finely chopped
1 teaspoon fresh marjoram leaves, finely chopped
Freshly ground black pepper
6 sheets of filo pastry
25g melted butter

Preheat the oven to 190deg. C

Wash the spinach and cook slowly in a pan in only the water that is clinging to it. Once wilted allow to cool and squeeze out as much water as possible. Coarsely chop and place into a bowl.

Gently fry the onion in the olive oil. Add both onion and oil to the cooked spinach. Stir in the egg, cheeses, herbs and pepper.

One at a time brush the filo sheets with butter and layer into two sets of three sheets each. Cut each set of sheets into 3 strips as shown in the photo.

Place a small amount of mixture at the end of each strip and fold the filo and filling over to form a triangle shape, continuing until you reach the end of the strip and the filling is completely enclosed. Fold up all six triangles.

Brush the top with a little more butter and bake on a paper lined tray for 15 minutes. They should be golden and crisp.
Allow to stand before serving.


1 standard can chickpeas - drained
juice of a lemon
1 clove garlic
approximately 4 tablespoon olive oil
salt to taste

Blend the chickpeas, lemon juice and garlic in the food processor. Add the olive oil a tablespoon at a time until a smooth spread forms. Add salt and test the seasoning.
I deliberately leave the tahini out of our Hummus due to a sesame allergy. It is just as nice without it.

On the plate and to the table, with just enough time left over to catch a little of the news before bedtime stories beckon.

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