Читать книгу Home Chef - Neven Maguire - Страница 77

1 tbsp olive oil

1 small onion, peeled and finely chopped

250g (9oz) spinach, thick stalks removed and leaves finely shredded

75g (3oz) feta cheese

1 small egg

1 tsp freshly grated Parmesan cheese

pinch of freshly grated nutmeg

2 tsp chopped mint

75g (3oz) unsalted butter

275g (10oz) filo pastry, thawed if frozen (about 6 sheets in total)

Maldon sea salt and freshly ground black pepper

Preheat the oven to 180°C (350°F), gas mark 4. Heat the oil in a large saucepan and add the onion, then cook gently for 2-3 minutes until softened but not browned. Add the spinach a handful at a time, stirring constantly, until it has all wilted down. Tip into a sieve and drain well, pressing out all the excess liquid with a wooden spoon. Allow to cool.

Crumble the feta cheese into a bowl and then mix in the egg, Parmesan, cooled spinach mixture, nutmeg and mint. Season with salt and pepper to taste. Melt the butter in a small pan and allow to cool a little.

Unroll the sheets of pastry and cut the stack lengthways into strips about 6cm (2½ in) wide. Brush the top layer with melted butter. Place a heaped teaspoonful of the filling in the centre of one strip, at the nearest end to you, and fold one bottom corner of the top layer of pastry diagonally over the filling, so that the corner touches the opposite side to make a triangle. Then fold over the filled triangular corner, and continue folding it along the whole strip into a triangular parcel. Repeat to use all the pastry and filling – you should end up with 24 parcels in total.

Brush the underside of each spanakopita with a little of the melted butter and place on a baking sheet lined with non-stick baking paper. Brush the tops with the rest of the melted butter and bake for 15-20 minutes until crisp and golden brown. Allow to cool for a few minutes before arranging on plates or a large platter to serve.